Swedish Drömmar (dreams) cookies: no eggs

Swedish Drömmar (dreams) cookies: no eggs
Sue Maree P image: Swedish Drömmar (dreams) Cookies – spelt flour, no eggs

A simple butter cookie made with spelt flour. These cookies are called Swedish Drömmar (dreams) and are a crisp and crunchy cookie and quick and easy to bake for any occasion. What does Drömmar mean? Drömmar means dreams in Swedish and these cookies truly are dreamy. After the first bite, you will realise they are light, crumbly and completely addictive. With only six ingredients, a little butter and no eggs they are quick and easy to whip up.

This recipe is an easy-to-bake cookie to make and bake this recipe at your next Fika or afternoon tea gathering. The secret Swedish ingredient is the Hjorthornssalt or baking ammonia which gives the dream-like lightness. I bought some of this special salt a while ago and I have been meaning to try this recipe. I first stumbled across this recipe on the ICA supermarket site and thought I must try and bake this with white-spelt flour. I was super excited eating this after my first time. They were so dreamy!

Can you replace the hjorthorns-salt (pronounced jor-torns)?
The answer is yes, I have recently tested this recipe swapping it out for regular baking soda (bicarbonate of soda) and they still tasted great.

Prep Takes = 15 minutes
Bakes = 15-20 minutes
Makes = 25-35 small cookies

Six Ingredients

  • Butter softened – 50g (about 1/4 cup)
  • White Sugar – 125g (1/2 cup + 2 tb)
  • Vanilla sugar or extract – 1 teaspoon
  • Oil, like rapeseed or vegetable – 50ml (3 tb + 2 ts)
  • Baking Soda or Hjorthorns-salt – 1/2 teaspoon
  • White Spelt Flour, or your choice  – 120g (3/4 cup + 1 tb)


  1. Measure all ingredients. Then preheat the oven to 170˚C, 150˚C fan. Then prepare 2-3 large cookie trays lined with baking paper.
  2. Stir the butter, sugar and vanilla sugar smoothly. Add the oil a little at a time while whisking. Whisk the baking salt (or soda) with the flour and add to the dough a little at a time.
  3. Roll small balls of cookie dough (about 1/2-1 ts) and flatten them slightly as you place them spaced on a lined baking tray. If you are in a warm climate you may want to rest the dough in the fridge for 30 minutes before rolling into the balls.
  4. Bake a tray at a time in the middle of the oven for about 15-20 minutes. Let the cookies cool on the tray then enjoy once cooled.