Bondkakor (farm biscuits)
Preparation time
Cooking time
Total time
A take on a traditional biscuit where pistachios and chocolate adds colour and richness.
Recipe type: Biscuit
Cuisine: European
Serves: 60
  • 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
  1. Chop the nuts (and chocolate, if using).
  2. Put flour, butter, sugar, bicarb, syrup, water, nuts and chocolate into the bowl.
  3. Mix thoroughly (if you have a food processor, let that do the mixing).
  4. Divide the dough into two and make two sausages, about 4 cm in diameter.
  5. Let rest in the fridge for about an hour.
  6. Pre-heat the oven to 220C.
  7. 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.
  8. Place on baking paper.
  9. Cook in the middle of the oven for 8-10 minutes.
  10. They're ready when golden brown. They'll cool to a crisp, delicate crumble.
Recipe by Edinburgh Foody at