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Recipe: Smash & Kvikklunsj Brownies

September 6, 2018

Vaniljekranse med appelsin

Ahhhh, is it Christmas yet? Well, seeing as our new book is out end of September, we thought we’d post one of the lovely biscuit recipes. It’s a take on a traditional Danish Christmas biscuit called Vaniliekranse – the real version of those ones you often find in the tins of Danish Biscuits with pictures of the Little Mermaid on the front. But obviously much, much better. Bronte decided to flavour these a bit with orange – but if you want the traditional version, simply leave it out. These cookies may spread in the oven, and it is quite hard to get them to keep their pattern, so we usually chill them before baking. Buy the new Christmas book here.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Author: Bronte Aurell

Ingredients

  • 170 g granulated sugar
  • 200 g butter at room temperature
  • 275 g strong bread flour
  • 100 g ground almonds
  • 1 tsp baking powder
  • 1 egg
  • a pinch of salt
  • seeds from 1 whole vanilla pod/bean
  • 1 tsp freshly grated orange zest
  • a strong piping/pastry bag and a medium star nozzle/tip

Instructions

  • Mix the sugar and butter (only briefly until just combined), then add the remaining ingredients and mix until you have an even dough (you can do this in a food processor or by hand). Do not overmix. Your dough needs to be soft enough to push through a piping/pastry bag nozzle. It is a hard dough – in Denmark, most people use a metal case to push the dough through the nozzle. A fabric piping/pastry bag is also good. If you find this difficult but have a good-sized nozzle, you can simply push the dough through the nozzle with your thumb, one at the time.
  • Line several baking sheets with baking parchment. Pipe out rolls 8–10 cm/31/4 –4 in. long, then carefully connect into circles and place on the lined baking sheets. Make sure the rolls are no thicker than your little finger, because they will spread a bit during baking. Place the baking sheets in the fridge if you have space so they can firm up as much as possible before baking.
  • Preheat the oven to 200°C (400°F) Gas 6.
  • Pop a chilled baking sheet of cookies in the preheated oven and bake for 8–10  minutes, or until the slightest tinge of golden brown appears at the edges. Remove from the oven and allow to cool before eating.
  • Repeat until everything is baked. Store in an airtight container.

Recipe: Norwegian Smash & Kvikklunsj Brownies

May 22, 2018

Smash & Kvikklunsj Brownies

For Norway Day in Southwark Park this year, Bronte made a batch of brownies and stuffed them with the most delicious – and iconic – Norwegian chocolates. By popular demand, here are the recipes. The base recipe is the same, so just amend the filling. It also works as a SMIL chocolate brownie (add Smil and salted caramel topping), Firkløver brownie (add more hazelnuts) – and pretty much anything you can think of trying. It’s the most versatile brownie base recipe, ever. If you prefer a very sticky under baked brownie, use even less baking powder. But we find that just one teaspoon helps a bit.

Ingredients

  • 200 g good-quality 70% dark chocolate (OR a mixture of milk and dark – if you prefer a less bitter end result)
  • 250 g unsalted butter
  • 275 g caster sugar
  • 3 eggs
  • 80 g plain flour
  • 1 tsp baking powder
  • 50 g cocoa powder
  • Pinch of salt
  • 1 tsp vanilla sugar or extract

Smash

  • 200 g Smash
  • Ready made toffee sauce or chocolate sauce for decorating

Kvikklunsj

  • 3 bars Kvikklunsj cut into pieces
  • A good large handful of mini marshmallows
  • 50 g pecan or walnuts – optional

Instructions

  • Pre-heat your oven to 170C and line a brownie tin (20cm x 20cm is good, but similar size can also be used – note baking times vary by oven).
  • Melt the butter and the chocolate in a bowl over simmering water – or in the microwave. Set aside to cool a little.
  • Whisk the egg and sugar, then slowly add the melted chocolate mixture.
  • Sift together the flour, cocoa, baking powder, salt and vanilla sugar – and fold into the chocolate mixture. If using vanilla extract, add at end.
  • Add 1/3 of the fillings to the mixture, then pour into the prepared tin. Add the rest of the filling on top (except the toffee sauce – and hold back a few marshmallows/chocolate too for decorating before serving).
  • Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the side comes out clean – the middle can still be gooey but it should not wobble when you shake the pan. Leave to cool, then drizzle toffee sauce and the extra topping, cut into squares to serve.

Notes

Remember Bronte’s mantra: Ovens are not created equal and baking times always vary. Check your bakes.
    Fazer Cacao – Cocoa Powder 200g
    £3.39
    Freia Firklover Chocolate – Milk Chocolate With Nuts 250g
    £5.99
    Freia Kvikklunsj – Chocolate Covered Wafer 47g
    Rated 5.00 out of 5
    £1.79
    Freia Smil – Chocolate With Caramel Centre 78g
    £3.09
    ScandiKitchen: Fika & Hygge by Bronte Aurell
    £16.99
    Smash – Choc Covered Corn Snacks 100g
    Rated 5.00 out of 5
    £2.99

Smash – Choc Covered Corn Snacks 100g

October 13, 2017

One of our favourite Norwegian inventions, ever. The best of both worlds; sweet and creamy milk chocolate – salty crunchy corn snacks. Yum. 

Fredagsmys Value Bundle

September 24, 2019

Every Friday is Cosy Friday – big up the Friday hygge with this awesome value bundle of loads of sweets and snacks from Scandinavia.

Each bundle contains:
1 KILO of the best pick’n’mix (yes, liquorice too)
1 big huge 200g bar of Marabou milk chocolate
OLW Cheez Doodles big bag
OLW Dill crisps big bag
Smash chocolate (salty and sweet) 100g
Djungelvraal very salty liquorice
Sourcream & Onion dipmix NOTE currently substituted 

Norwegian Snack Bundle – Hjemlengsel

August 17, 2015

The best Norway has to offer. From delicious chocolates to orange soda, this is sure to help cure your craving for Norway. The bundle contains one of each of the following: 
(We reserve the right to make substitutions based on stock availability)

Ringnes Solo 330ml
Freia Kvikklunsj – Chocolate Covered Wafer 47g
Pick’n’Mix WITH Liquorice 200g
OLW Cheez Doodles – Cheesy Corn Snacks 160g (We will substitute this for Sorlands chips if we have Sorlands in stock)
Estrella Holiday Dipmix – Onion & Pepper Dip Mix 26g
Freia Smil – Chocolate With Caramel Centre 78g . CURRENTLY REPLACED W STRATOS
Smash – Choc Covered Corn Snacks 100g
Freia Firklover Chocolate – Milk Chocolate With Nuts 60g
Freia Melkesjokolade – Milk Chocolate 60g
IFA Saltpastiller – Salty Liquorice Pastilles 34g
Fazer Tyrkisk Peber Original 120g

Leksands Original Rye Crispbread 200g

A Swedish classic and a great everyday crispbread with a mild rye flavour. Try it the Swedish way – with sliced boiled egg and Kalles Kaviar or with your favourite cheese. Also great with smashed avocado or hummus – or why not use the big rounds as a pizza base?

Leksands Brungraddat – Brown Baked Crispbread 200g

Baked longer than the original for a richer taste, this is a classic in Sweden for morning, lunch and snacks – try it topped with your favourite cheese, eggs and kaviar or smashed avocado – also lovely dipped in hummus. Store cool and dry.

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