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Recipe Name Swedish Sandwich Cookies
Difficulty Level Advanced
Traditional food from Sweden
Ingredients 1 cup butter, softened
1/2 cup sugar
2 tablespoons sugar
1 egg yolk
1 egg, separated
2-2 1/4 cups all-purpose flour
3 tablespoons ground almonds
2/3 cup red currants or strawberry jam
Preparation Grease and flour sufficient trays or cookie sheets; set aside for later.

Beat the butter and 1/2 cup of sugar in a large bowl, using an electric mixer at medium speed until light and fluffy.

Beat in 2 egg yolks.

Gradually add 1 1/2 cups flour; beating it slowly until it is well blended.

Stir in additional flour with a spoon until you have a fairly stiff dough.

Break the dough into 2 chunks, wrap them in cling-film or plastic,then refrigerate for a couple of hours until firm.

Preheat the oven to 375F.

Unwrap the first chunk of dough and and place on a lightly floured surface.

Roll out the dough to 3/16-inch thickness.

Cut into biscuit shapes with a floured round biscuit cutter. (2 1/2 inches is ideal)

Place biscuits on your prepared trays or parchment sheets.

Re knead the dough trimmings and cut out more cookies until all the dough is used.

Place the second dough disc on your lightly floured surface to make biscuit 'tops'.

Roll out to 3/16-inch thickness as before.

Cut into biscuit shapes that are identical, or slightly smaller than the first lot.

Cut 1-inch circles out of the centre of each of the top biscuit shapes

Place on prepared trays or baking parchment sheets.

Make sure you have as many biscuit bottoms as you have biscuit tops!

Beat the egg white ,until stiff, with a wire whisk.

Mix the almonds and remaining 2 tablespoons of sugar in small bowl.

Brush each biscuit top with the egg white, and sprinkle them with sugar mixture.

Bake for 10 minutes or until firm and light golden brown colour.

Remove from oven and cool on wire racks

To complete the biscuits, spread about 1/2 teaspoon of jam over flat side of each bottom biscuit, then gently press the top biscuit onto it.


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