Swedish perspective:
It’s pretty funny seeing these biscuits praised as some kind of perfect recipe/secret treasure when it’s one of the most common biscuits here. And when I say common I don’t mean that they can be found in stores or cafés (though they sometimes can) but that it’s something many people make at home. I think the reason that they aren’t more common in stores is that they taste much better when they are warm; from the oven. The stores can’t compete with that.
The recipe I’m used to is pretty similar to yours (from the famous Our Cookbook) but without the ginger or salt.
Swedish perspective: It’s pretty funny seeing these biscuits praised as some kind of perfect recipe/secret treasure when it’s one of the most common biscuits here. And when I say common I don’t mean that they can be found in stores or cafés (though they sometimes can) but that it’s something many people make at home. I think the reason that they aren’t more common in stores is that they taste much better when they are warm; from the oven. The stores can’t compete with that.
The recipe I’m used to is pretty similar to yours (from the famous Our Cookbook) but without the ginger or salt.