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Made famous by IKEA, but made with love in your kitchen.

Award-winning food blogger Bernard Laurance has a fantastic new cookbook out, and if you’re a fan of baking at home, you’ll want to pick up a copy. With dessert recipes from around the world, Baklava to Tarte Tatin has something for every sweet tooth. Head to Sweden for the best oatmeal cookies you’ve had since Grandma’s.

These cookies have become widely known ever since a certain international chain of Swedish furniture stores started selling them in its grocery section. The oatmeal cookies, sandwiched together with bittersweet or milk chocolate, are totally irresistible. They are also available without chocolate. If you make them yourself, you can choose which cookie you prefer, and go for the best-quality chocolate. To reproduce the cookies in my kitchen, I don’t use butter (much as I love it), but rather margarine. You can opt for an all-butter version (using the same amount of butter as indicated in the list of ingredients), but be aware that the result will not be quite the same as those store-bought cookies. The margarine brings out the flavors of the oatmeal and the chocolate without overpowering them.

When you prepare your ingredients, measure the baking powder and soda with particular care. It may seem paradoxical, but if your cookies rise too much, it means that not enough baking powder was used. A few readers of my blog wrote to me about the problems they’d had: The cookies had risen but were hollow. They are meant to be very flat. I returned to my experiments and realized that a lack or absence of raising agents resulted in a less attractive cookie. The two raising agents cause the cookies to rise and spread considerably, until they drop back, seemingly exhausted by their efforts, to their standard height. Without raising agents, it’s the eggs that cause the cookies to rise, but they won’t spread. It’s therefore important to respect the quantities of baking powder and soda, and to incorporate them only when the dough has cooled somewhat so as not to activate them before it’s necessary.

Reprinted with permission from Baklava to Tarte Tatin