1-bis) they taste amazing because they’re new to you
handmade cookies, when decently made, are on average better than their industrial counterparts, due to differences in the making process, and you would have appreciated most common biscuits too
1-ter) cooking your own biscuits prepared you to appreciate them more
3 bis) they are Swedish, and there are so many different kinds of biscuits recipes in the world that companies only bother to sell a handful because of specialization and standardization of tastes ; you might find your cookies in more specialized/unconventional stores, made by obscure companies
of course those biscuits taste good! That recipe is a sugar (and butter) orgy, popular companies wouldn’t sell it for fear of bad press from diabetic kids (most commercial biscuits have sugar rates between 20 and 30% which is already high, this recipe rates it at 32%, I can feel the sweetness on my tongue just by reading it)
butter, which is used profusely in this recipe, is expensive, which would make the biscuit unprofitable if sold at market prices. Which is why high-butter rates biscuits are rare in general. Replacing milk butter with other butters significantly changes the taste.
Your recipe is gluten-free because you made it so. Any biscuit can be made gluten-free if you choose gluten-free flour, so the question ‘why do companies not sell more gluten-free biscuits?’ is not specific to this recipe.
Other possible explanations:
1-bis) they taste amazing because they’re new to you
handmade cookies, when decently made, are on average better than their industrial counterparts, due to differences in the making process, and you would have appreciated most common biscuits too
1-ter) cooking your own biscuits prepared you to appreciate them more
3 bis) they are Swedish, and there are so many different kinds of biscuits recipes in the world that companies only bother to sell a handful because of specialization and standardization of tastes ; you might find your cookies in more specialized/unconventional stores, made by obscure companies
of course those biscuits taste good! That recipe is a sugar (and butter) orgy, popular companies wouldn’t sell it for fear of bad press from diabetic kids (most commercial biscuits have sugar rates between 20 and 30% which is already high, this recipe rates it at 32%, I can feel the sweetness on my tongue just by reading it)
butter, which is used profusely in this recipe, is expensive, which would make the biscuit unprofitable if sold at market prices. Which is why high-butter rates biscuits are rare in general. Replacing milk butter with other butters significantly changes the taste.
Your recipe is gluten-free because you made it so. Any biscuit can be made gluten-free if you choose gluten-free flour, so the question ‘why do companies not sell more gluten-free biscuits?’ is not specific to this recipe.