Sort of Swedish Cookies. Sort of. I’m guessing that these are not *really* Swedish, because when I was looking for cookie recipes, I didn’t find these on the Internets, but the flavors are distinctly Swedish in my mind, so I went with it anyway. Cardamom always reminds me of a family friend from Sweden, who actually was the one who gave me the spatula that is pictured in the photos. She gave it to me at Christmas past so I thought it apt that I bake something that would match. Besides, I had some Lingonberry jam from IKEA. 🙂
So, I’ve been trying to post this recipe for this absolutely magical Caramel Rum Banana Bread since it came out of the oven this morning. Every time I make a new variation on banana bread, I declare it to be “my new favorite”. but I think this one really tops it. It’s spectacularly yummy. And I’ve been snacking on it all day… banana bread, not just for breakfast anymore (it’s quite nice this afternoon with a cup of tea as well).
I’m not very good at making cake. Well, at the actual *baking* of the cake, I am ok, but I am not great at decorating. Much better at cupcakes. 🙂 But, once per year, I do actually make a cake, and seeing the combination of chocolate and coconut is one of my favorites, I decided to make this one here. The Mountain of Malt Balls is to hide my not-so-pretty frosting job.
OK, so these cookies aren’t *really* florentines — those super thin and crispy cookies that are almost like lace, but these are oh so good nevertheless. Sort of a combination of a regular chocolate chip cookie and a florentine. And super coconut-y as well. These may just become one of my standard “go to” cookie as well as they are really fool proof to make.
