There was butter in the fridge and I realised I needed to use it. So I went to my favourite Swedish cookbook, the one that’s been with me since I was a kid, and looked through the biscuits there. I was quickly reminded of how much I like bondkakor (farm biscuits): almonds add crunch and syrup adds a sweet toffee flavour. I looked at the recipe, looked at what’s in the cupboard, and decided to switch it up a little. The results were great.
A good bondkaka is crunchy and delicate and robust all at the same time. They were one of my favourites as a child. These are a little more elegant than the ones I grew up with: you can really taste the pistachios. They’re great with tea or coffee. Enjoy!
Shaping is simple: make sausages of the dough, chill and cut. Although… I found I needed to shape them with my hands a few cuts in when the dough deformed. There’s probably a trick to cutting, other than just chilling the dough.
They spread in the oven so don’t put them too close. If they snuggle up, just cut the join with a sharp knife while they are still warm. Easy, peasy.
- 50 grams pistachios (or almonds, for the traditional version)
- 25 grams dark chocolate (optional)
- 200 grams butter
- 550 ml plain flour
- 200 ml caster sugar
- 1 tsp bicarbonate of soda
- 1 tbsp syrup
- 1 tbsp water
- Chop the nuts (and chocolate, if using).
- Put flour, butter, sugar, bicarb, syrup, water, nuts and chocolate into the bowl.
- Mix thoroughly (if you have a food processor, let that do the mixing).
- Divide the dough into two and make two sausages, about 4 cm in diameter.
- Let rest in the fridge for about an hour.
- Pre-heat the oven to 220C.
- Cut into pieces 3-4 mm thick (should make about 60 biscuits). I found that the dough deformed when I cut it so shaped each slice into a round.
- Place on baking paper.
- Cook in the middle of the oven for 8-10 minutes.
- They're ready when golden brown. They'll cool to a crisp, delicate crumble.