Wienerstänger – A Sweet Classic
Wienerstänger, also known as “syltsnittar” or simply “glazed jam cookies,” is a beloved treat many enjoy. These buttery cookie strips filled with jam and topped with a sweet glaze are delicious and easy to make.
While the traditional filling is raspberry jam, I love to experiment with other flavors. In this recipe, I’ve added a twist by using pear jam with a hint of salted caramel. The combination of buttery cookie, fruity jam, and caramel adds an extra layer of decadence to this classic.
Whether you stick with tradition or try something new, Wienerstänger is perfect for fika, bake sales, or as a treat to share with loved ones.
Wienerstänger
Makes about 60 pieces
Ingredients:
Dough:
- 250 g butter or margarine (room temperature)
- 1 ½ dl sugar
- 2 eggs
- 7 dl all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
Filling:
~1 dl pear jam (or raspberry jam for the classic version)
- A drizzle of salted caramel sauce (optional)
Glaze:
- 1 ½ dl powdered sugar
- 1 ½ tbsp water
- Set your oven to 225°C (437°F). Line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Mix in the eggs, one at a time.
- In a separate bowl, combine the flour, baking powder, and vanilla sugar. Gradually add this to the butter mixture to form a soft dough.Divide the dough into four equal parts.
- Roll each into a log the length of your baking sheet.
- Place the logs on the baking sheet, spacing them out to allow for spreading. Use your finger or the back of a spoon to create a shallow indentation along the center of each log.
- Spoon the jam into the indentation. If using salted caramel, drizzle it lightly over the jam for added flavor.
- Bake the cookie logs in the center of the oven for 10–12 minutes, or until lightly golden. Remove and let cool on the baking sheet.
Glaze:
- Mix the powdered sugar and water to form a smooth glaze. Drizzle it over the cooled logs.
Cut into Pieces:
- Once the glaze sets, cut the logs diagonally into 2 ½ cm pieces.
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