Bondkakor (farm biscuits)
 
Preparation time
Cooking time
Total time
 
A take on a traditional biscuit where pistachios and chocolate adds colour and richness.
Author:
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
  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 https://www.edinburghfoody.com/2020/01/31/bondkakor-farm-biscuits-making-a-swedish-classic-a-little-fancier-with-pistachios-chocolate/