A take on a traditional biscuit where pistachios and chocolate adds colour and richness.
Author: Caroline von Schmalensee
Recipe type: Biscuit
Cuisine: European
Serves: 60
Ingredients
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
Instructions
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.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2020/01/31/bondkakor-farm-biscuits-making-a-swedish-classic-a-little-fancier-with-pistachios-chocolate/