Best 2 Sandbakelser I Recipes
**Sandbakelser i – A delightful assortment of Swedish cookies**
Sandbakelser i, meaning "sand cakes" in Swedish, are a collection of delectable cookies characterized by their crumbly, melt-in-your-mouth texture. This article offers a comprehensive guide to making these traditional Swedish treats, showcasing a variety of recipes that cater to different tastes and preferences. From the classic Sandbakelser i naturell, renowned for its simplicity and delicate flavor, to the richly spiced Sandbakelser i med kardemumma and the nutty Sandbakelser i med hasselnötter, each recipe promises a unique sensory experience. Whether you prefer the zesty tang of lemon in Sandbakelser i med citron or the aromatic allure of cardamom in Sandbakelser i med kardemumma, this article has a recipe to satisfy every palate.
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
NORWEGIAN SANDBAKKEL
This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
Provided by CarrolJ
Categories Dessert
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the flour and sugar.
- Cut in the butter until blended.
- In a separate small bowl mix the water, almond extract, and egg yolk.
- Using a fork mix together the wet and dry ingredients into a dough.
- Knead until smooth.
- Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
- Press so that the dough is all of the way up the side of the molds.
- Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
- Bake cookies for 15 to 20 minutes, until golden brown.
- Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
- Store in an airtight container until served.
Tips:
- Mise en place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the baking process.
- Use quality ingredients: The quality of your ingredients will have a direct impact on the final product. Use fresh, high-quality ingredients whenever possible.
- Follow the recipe carefully: Baking is a precise science, so it's important to follow the recipe carefully. Don't substitute ingredients or change the proportions unless you know what you're doing.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake at the correct temperature: The temperature of the oven is critical for a successful cake. Make sure your oven is preheated to the correct temperature before you start baking.
- Cool the cake completely before frosting it: This will help prevent the frosting from melting and running off the cake.
Conclusion:
With its delicate crumb, buttery flavor, and versatile filling options, sandbakelse are a classic Swedish pastry that is perfect for any occasion. Whether you're looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, these little cakes are sure to please. So next time you're in the mood for something delicious and homemade, give sandbakelse a try. You won't be disappointed!
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