Fika, the Swedish coffee break that happens at least once a day, is my new favorite excuse to enjoy coffee and sweets whenever I need to take a moment. The aim is to find some sort of balance during the day in the pleasure of sipping a cup of coffee. Traditionally, sweets are eaten, as well, especially cinnamon buns but cookies and cakes are also invited to the party. It’s exactly the kind of thing that I enjoy doing in the middle of the afternoon to recharge my batteries. And, like most Americans who find themselves rushing around all day, I can always use some more fika in my life. One book I read on the subject suggested that fika could be considered a “caffeinated meditation”. Yessss. Taking a moment to relax, reflect, spend time with a friend or even to let the dog run around the yard while I put my feet up, that’s what I have learned is the essence of fika. According to my research, fika in Sweden happens twice a day. I can only hope to aspire to such a goal. Until then, I will do my best to fika as much as I possibly can.
Here is a cookie recipe that keeps well and is easy to make to have fika sweets at the ready. The balance of the dark chocolate, sweet shortbread and briny sea salt pair well with a cup of warm, slightly bitter coffee.
Chocolate Drizzle Shortbread
1 1/2 cups all-purpose flour, plus more for rolling out.
1/8 teaspoon salt
1/2 stick unsalted butter, softened
10 tablespoons sugar
1 large egg
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
1 teaspoon Crisco or flavorless oil
1 teaspoon sea salt
Preheat oven to 375 degrees.
Combine flour and salt in a medium sized bowl. Using a stand mixer, blend butter and sugar together until fluffy. Add the egg and almond and vanilla extracts. Mix to combine. Add flour mixture and mix until all ingredients are combined. Form dough into a disk, wrap in plastic and refrigerate for 30 minutes to 1 hour.
Take dough out of refrigerator. Dust a sheet of parchment or Silpat with flour. Roll out dough into a rectangle about 1/8″ thick using a floured rolling pin. place parchment or Silpat with dough onto a rimmed baking sheet and bake for about 10 minutes until dough is longer shiny.
Remove par cooked dough from oven and gently slice into small rectangles about 1 1/2″ wide and 2″ long. Place in oven and bake again for 7-8 minutes until edges are lightly golden. Remove from oven and allow to rest for 5 minutes before separating cookies.
After separating cookies, heat the chocolate chips and oil in a microwave on 30 second intervals, stirring in between each interval until mixture is completely melted. Drizzle cookies with melted chocolate and immediately sprinkle with sea salt before chocolate hardens. Allow chocolate to harden for a few hours. Store in a sealed container for up to one week.
Enjoy your fika moment!