Swedish Sandbakkles, #16

December 16:

I’ve written about how it’s not Christmas until we make the Banket, which is a traditional Dutch pastry. Well, for my friend Amy, it’s not Christmas until she’s made Sandbakkles (say it “SUN-buckles”)–a Swedish cookie-like thingy that you either eat plain (her preferred mode) or filled with cream or jam or some such thing. They are very buttery and yummy. And they require a special tin–it looks like a miniature muffin tin, only a lot shallower–you can get them online or at a Scandinavian shop. The last few years, Amy has come over and helped me with the banket, so this year we are planning to do both the banket and sandbakkles. This recipe comes from Amy’s mom: Sandbakkles
From Joan C.

Cream together:
2 cups real butter
2 cups sugar
2 egg yolks or 1 egg
3 TBSP water (or 2 TBSP water and 1 TBSP almond extract)
4 cups flour

work good and chill

press a small ball of dough into a Sandbakkle tin-very thin, going round and round. Bake until done, let cool upside down on a dishtowel, flip and squeeze to get them out. Fill if desired

*Wash tins in warm sudsy water, rinse and dry in oven so they don’t rust.

Note: I think that “work good” means you need to knead the dough a bit. Also, when you press the dough into the cup of the tin, you want it to be concave, like a little pastry shell, and quite thin.


4 thoughts on “Swedish Sandbakkles, #16

  1. where do you find the yins for making the sandbackkles, i’ve been trying to locate some, if you can please help send me in the right direction, thanx Dale.

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