Thinking about my broomstick, I decided to google “broomstick cookies” for a laugh. I wasn’t surprised to find Halloween type recipes where cookies or pretzels are shaped to look like brooms but I was surprised to find recipes for Swedish Broomstick Cookies. When I saw pictures of them they looked like curled, lacey tuile cookies. So why are they called broomstick cookies? Because the warm cookies are draped over the handle of a broomstick to achieve the slightly curled shape. I love the idea of shaping cookies on broomsticks 🙂 What I love even more is that the discovery of these cookies also led to another witchy discovery – the Swedish Witches of Easter!
Blåkulla is a place in Sweden where witches go to celebrate a Witches’ Sabbath. The destination can only be reached by a magical flight. Luckily witches have broomsticks! On the Eve of Maundy Thursday – the night of the Last Supper – Swedish witches grab their broomsticks and fly out of their chimneys to Blåkulla. They take a black cat and a copper coffee pot with them. I expected a cat but not a coffee pot. It warms my heart to know these witches take their coffee drinking seriously – just like me 🙂 They party for three nights with the Devil before returning home just in time for Easter Sunday.
This idea of an Easter Witches’ Sabbath has led to an interesting tradition where young girls dress up as påskkärringar – Easter Witches. Similar to Halloween, the Easter Witches visit their neighbours with gifts of paintings, drawings and cards and are given sweets in return. Unlike Halloween, traditional påskkärringar like to dress in long, colourful skirts with shawls on their shoulders, scarves covering their heads and sporting rosy cheeks and freckles. Naturally they ride broomsticks and carry copper coffee pots – because you can’t forget about coffee!
I was going to make a batch of Swedish Broomstick Cookies in case some Easter Witches come visiting me before I fly off to Blåkulla. But, as I was sorting through a pile of recipes I had clipped from newspapers way back in 2011, I came across the perfect recipe for a witchy Easter cookie – Strazzate. These Italian chocolate and almond cookies are flavoured with Strega, a liqueur named after the Italian word for witch. I talked about Strega in my post Season Of The Witch and offered a recipe for a Strega Sunrise.
The label on a bottle of Strega features an old witch holding a broomstick. There are other witches dancing with half goat, half man creatures. These witches seem to be partaking in the same revelries as the Swedish Easter Witches so to me they are the perfect Easter Witch Cookie. They even contain coffee 🙂
1 + 3/4 cups plain flour, sifted
1 tablespoon cocoa powder, sifted
1/2 teaspoon baking powder, sifted
1/2 teaspoon salt
1 + 3/4 cups ground almonds
2 tablespoons roughly chopped almonds
1 cup caster sugar
2 tablespoons finely chopped dark chocolate
1 tablespoon olive oil
1/2 cup Strega
1/3 cup warm black coffee
Preheat oven to 160C / 325F.
Line 4 baking trays with baking paper.
In a large bowl, mix together the flour, cocoa powder, baking powder, salt, ground almonds, chopped almonds, sugar, chocolate, olive oil and Strega, until combined.
Add the coffee and beat until you have a pliable dough.
Roll into balls – use approximately 1/2 a tablespoon of dough per ball.
Place on prepared baking trays and flatten slightly.
Bake for 20 – 25 minutes.
Allow to cool on wire racks before serving.
Recipe by Kate McGhie published in the Herald Sun newspaper April 19, 2011.
The original recipe suggested dusting the cookies with cocoa powder before serving. I didn’t do this but you can give it a try.
You can substitute Galliano for Strega but then you won’t have the witchy connection.