Swedish Honey-Toffee Cookie Fingers are crisp-edged, golden treats with a tender core and elegant simplicity. Gently sweetened with honey or golden syrup and delicately sliced into clean diagonals while warm, these cookies strike the perfect balance between rustic charm and minimalist refinement. They’re ideal for refined snacking, pairing with coffee, or serving on understated dessert tables.
Why You’ll Love This Recipe
- Crisp yet tender – edges are golden and crisp, while centers remain soft and chewy.
- No icing or garnish needed – clean cuts and golden color are the only decoration.
- Subtly sweet – honey or golden syrup brings a warm, toffee-like note without overpowering.
- Quick to prepare – only 30 minutes from start to finish.
- Minimal ingredients – pantry staples combine for timeless flavor.
- Versatile shape – sliced diagonally for a refined appearance and easy serving.
- Elegant with coffee or tea – ideal for coffee breaks or modern cookie trays.
- No special tools required – simple to bake, shape, and slice.
- Scandinavian-style simplicity – inspired by classic Nordic flavors and baking aesthetics.
- Perfect for gifting or entertaining – small, clean-cut bars with a charming homemade touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, room temperature
- white sugar
- all-purpose flour
- vanilla powder or extract
- baking powder
- honey (or golden syrup for a toffee variation)
Directions
- Preheat oven to 180°C (356°F). Line a baking tray with non-stick parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and smooth.
- Add the flour, vanilla, baking powder, and honey (or golden syrup). Mix until a soft, cohesive dough forms.
- Divide the dough into 3 equal portions.
- Roll each portion into a long log and place them spaced apart on the prepared baking sheet.
- Gently flatten each log with your fingertips until about ½ inch (1.25 cm) thick.
- Bake for 12–14 minutes, or until the edges are golden and the tops are lightly set.
- While still warm, use a sharp knife to slice each log diagonally into clean cookie fingers.
- Allow cookies to cool completely on the baking tray before serving or storing.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 14 minutes
- Total Time: 30 minutes
- Servings: 30 cookies
- Calories per serving: 64 kcal
Variations
- Toffee-focused flavor: Use golden syrup in place of honey for deeper caramel notes.
- Add-ins: Mix in finely chopped almonds or hazelnuts for texture.
- Spiced version: Add a pinch of cinnamon or cardamom for subtle warmth.
- Vanilla-forward: Use vanilla bean paste for a more pronounced aroma.
- Crispier finish: Bake 1–2 minutes longer for a fully crisp texture throughout.
- Chocolate-dipped ends: For a minimal twist, dip one corner in melted dark chocolate.
- Salted edge: Lightly sprinkle flaky sea salt before baking to balance sweetness.
- Lemon hint: Add a small amount of lemon zest for a fresh citrus touch.
- Whole wheat version: Substitute half the flour with whole wheat for a nutty variation.
- Mini fingers: Shape thinner logs and slice into shorter bars for petite servings.
storage/reheating
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze raw dough logs tightly wrapped for up to 1 month. Slice and bake directly from chilled or thawed.
- Reheating: Not necessary. Best enjoyed at room temperature or slightly warm.
FAQs
Can I use golden syrup instead of honey?
Yes. Golden syrup creates a more toffee-forward flavor, while honey adds floral sweetness. Both work beautifully.
Why are the cookies sliced while warm?
Slicing warm prevents cracking and ensures clean, angled edges. The texture sets as they cool.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for similar results. Texture may vary slightly.
Do I need to chill the dough?
No chilling is required. The dough can be shaped and baked immediately.
Can I use margarine instead of butter?
Butter is recommended for flavor and structure, but margarine can be used in a pinch with slightly different results.
How thick should I flatten the dough logs?
About ½ inch (1.25 cm) thick. This ensures even baking and the correct cookie texture.
Can I bake these in advance?
Yes. They keep well for several days in an airtight container and retain their crisp edges.
What kind of sugar is best?
White granulated sugar is ideal for a clean flavor and light color.
Can I double the recipe?
Absolutely. Double all ingredients and use two baking trays or bake in batches.
Are these cookies suitable for gifting?
Yes, they hold their shape well and look elegant wrapped in parchment or boxed simply.
Conclusion
Swedish Honey-Toffee Cookie Fingers are a perfect embodiment of minimalist baking—clean lines, refined textures, and warm, simple flavors. With their crisp edges, tender centers, and subtle honey or toffee notes, they offer a charming balance of elegance and ease. Whether served as a quiet treat with coffee or lined up on a modern dessert tray, these cookies are a timeless addition to your refined baking repertoire.
PrintSwedish Honey-Toffee Cookie Fingers
Golden Swedish honey-toffee cookie fingers with crisp edges and a soft center. Baked as logs and sliced warm into elegant diagonals, they’re subtly sweet and perfect with coffee or as a refined sweet snack.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
- 100 g unsalted butter, room temperature (3.5 oz)
- 90 g white sugar (3.1 oz / ½ cup)
- 175 g all-purpose flour (6.1 oz / 1.4 cups)
- 2 tsp vanilla powder or extract
- ½ tsp baking powder
- 3 tbsp honey (or 2 tbsp golden syrup for a toffee flavor)
Instructions
- Preheat oven to 180°C (356°F). Line a baking tray with non-stick parchment paper.
- In a large bowl, cream together the butter and sugar until light and smooth.
- Add flour, vanilla, baking powder, and honey (or syrup). Blend until fully combined into a soft dough.
- Divide the dough into 3 equal parts.
- Shape each part into a long roll and place them on the baking sheet, leaving space between as they will spread.
- Gently press each roll flat with your fingertips to about ½-inch thick.
- Bake for 12–14 minutes, or until golden at the edges.
- While still warm, slice each roll diagonally into strips using a sharp knife. Allow cookies to cool completely on the tray.
Notes
- Use golden syrup instead of honey for a deeper toffee flavor.
- Slicing while warm ensures clean edges and prevents cracking.
- Cookies firm up as they cool—do not overbake.
- Store in an airtight container for up to one week.
- Perfect for gifting or pairing with afternoon coffee or tea.
Nutrition
- Serving Size: 1 cookie
- Calories: 64
- Sugar: 4g
- Sodium: 10mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 10mg