Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Liquorice, Lemon and White Chocolate Cookies

CookiesTove Balle-PedersenComment
Liquorice, Lemon and White Chocolate Cookies

Liquorice, Lemon and White Chocolate Cookies

I have a thing with liquorice, I can have cravings for liquorice. I know it's a scandinavian thing, but I'm trying to introduce real liquorice for my American friends. The red "liquorice" with raspberry flavor has nothing to do with liquorice, none what so ever. 

I just bought the book Lakrids i Maden by Johan Bülow, and it was very inspiring. I want to try every recipe. I like the twists Johan Bülow gives to classic recipes like caramelized potatoes by adding liquorice.

I had to try make cookies with liquorice, but I wanted another flavoring than the one in Lakrids i Maden. Liquorice and white chocolate is a match made in heaven, and adding lemon into the mix, makes the flavor go to a whole other level.

This Is my take on a cookie with liquorice.


  • 200 g butter, salted
  • 200 g sugar
  • 75 g brown sugar
  • 1 egg
  • ½ teaspoon vanilla paste
  • 1 teaspoon fine liquorice powder (Bülow Fine Liquorice Powder)
  • 200 g all-purpose flour
  • 50 g white chocolate (a good one like Valrhona)
  • 50 g sweet liquorice (like Bülows No. 1)
  • 1 lemon, the zest of
  • 75 g almonds, blanched and ground to a course flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk


Heat oven to 365℉.

Blanch the almonds, and ground them 

Mix together the flour, liquorice powder and baking powder in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in a stand mixer, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Add the egg mixture slowly, and  mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate, liquorice and lemon zest. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

Remove the cookies from the pans immediately. Once cooled, store in an airtight container.