Sandbakkels (Norwegian Recipe)

[Janice Bower]

Ingredients​

Ingredient Checklist

• 1 ½ cups butter (no substitutes), softened
  
  
• 1 cup sugar
  
  
• ¼ teaspoon salt
  
  
• 1 egg
  
  
• 4 cups all-purpose flour

Directions
Instructions Checklist

• Step 1
  Season 2-1/2-inch sandbakkel molds, if necessary.* In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg; beat till well combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.
• *To season sandbakkelse molds,
• Grease inside of molds with shortening. Heat in a 300 degree F oven 30 minutes. Cool. Wipe out excess shortening. (After use, rinse with water and wipe with paper towels. No further seasoning is needed.)
  
  
• Step 2
  Evenly press about 2 teaspoons of dough in the center of each seasoned sandbakkel mold. Press dough in an even, very thin layer along the bottom and up the sides. Place molds on a cookie sheet. Or press dough into 1-3/4-inch tart tins or muffin cups, making sure no dough extends over edges of the molds. Place the molds on a large baking or cookie sheet.
• Step 3
  Bake in a 350 degree F oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold; cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack; cool. If you like, fill the shells with a few fresh berries. Makes about 60.

SEE LINK FOR PHOTO

Sandbakkels

Sandbakkels

www.midwestliving.com

 

[Janice Bower]

Sandbakelse, sandbakkels (meaning sand pastry), or sandkaker are a type of a sugar cookie commonly served during Christmas in Norway. They are also popular in Finland where they are known as hiekkahentuset.

Sandbakelse are made of flour, ground almond, butter, eggs, sugar, and almond extract—possibly with vanilla or rarely cardamom. After the dough is mixed and cooled, it is pressed into fluted tins. Children as young as two or three can help with this phase, so it is a first baking experience for many. After ten minutes in the oven, popping the cookies out of the hot tins is best left to adults.

Sandbakelse - Wikipedia

en.wikipedia.org

 

[balshan]

another Norwegian recipe that looks tasty

Rommegrot Norwegian cream pudding recipe

• 1 pint heavy whipping cream
• 1 cup flour, divided
• 3 cups whole milk, heated
• 1/2 cup sugar
• Pinch of salt
• Cinnamon, nutmeg, sugar and melted butter, for serving

INSTRUCTIONS​

1. Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
2. Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
3. Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

Rommegrot (Norwegian Cream Pudding)

Hei og velkommen! (That's "Hello and welcome!" in Norwegian). Over the past couple of years, I have been posting Norwegian recipes that are near and dear to my heart. These are recipes that have been

www.cheaprecipeblog.com

 

[Janice Bower]

another Norwegian recipe that looks tasty

Rommegrot Norwegian cream pudding recipe

• 1 pint heavy whipping cream
• 1 cup flour, divided
• 3 cups whole milk, heated
• 1/2 cup sugar
• Pinch of salt
• Cinnamon, nutmeg, sugar and melted butter, for serving

INSTRUCTIONS​

1. Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
2. Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
3. Serve warm or chilled, topped with cinnamon, sugar, and melted butter.

Rommegrot (Norwegian Cream Pudding)

Hei og velkommen! (That's "Hello and welcome!" in Norwegian). Over the past couple of years, I have been posting Norwegian recipes that are near and dear to my heart. These are recipes that have been

www.cheaprecipeblog.com

These look good.