A classic Stockholm dessert, created at the city’s PA&Co restaurant, downsized to a petit four with a summer flavour.
1dl powdered sugar
1 pinch salt
2 teaspoons cacao
100g white chocolate
Combine butter and sugar, then salt, egg, cacao and flour. Roll the dough to the thickness of a banana. Cut into 1½ cm-thick slices and place on a baking tray lined with oven paper. Using your thumb, make a pit in the middle.
Bake at 200°C/400°F for 6 minutes. Remove the tray and pop a raspberry on each cookie.
Cluster the cookies so they are close together and grate white chocolate generously over them. With oven on grill setting, gratinate for about 3 minutes.
Knead the dough just enough to combine the ingredients; too much will make the cookies tough.
Keep a close eye on the cookies at the end so the chocolate doesn’t burn.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.