Hey there, beautiful food lovers! Today, we’re diving into the delightful world of Sandbakkels, a sweet treat with a rich history hailing from Norway. These dainty, buttery cookies are not only a joy to the taste buds but also a delightful venture into the Scandinavian culinary heritage.
History of Sandbakkels:
Originating from Norway, Sandbakkels have been a traditional favorite for generations. The name “Sandbakkels” comes from the Norwegian words “sand” (meaning sand) and “bakkel” (meaning hill), referring to the sandy texture of the dough and the distinctive hill-shaped molds used for baking.
- Sandbakkels molds or tartlet pans
- Mixing bowls
- Electric mixer
- Rolling Pin
- Baking sheets
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Step 1: Prep the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, almond extract, and salt. Gradually mix in the flour until a soft dough forms.
- Step 2: Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This allows the butter to firm up, making it easier to handle.
- Step 3: Shape the Cookies: Preheat the oven to 350°F (175°C). Grease the Sandbakkels molds or tartlet pans. Take a small portion of the chilled dough and press it into the mold, ensuring an even layer.
- Step 4: Bake to Perfection: Place the filled molds on a baking sheet and bake for 12-15 minutes or until the edges turn golden brown. Allow the cookies to cool in the molds for a few minutes before transferring them to a wire rack.
– Almond-Scented Kransekake: A Norwegian celebration cake.
– Swedish Butter Cookies: Another Nordic delight for your sweet tooth.
Embark on your baking adventure with Sandbakkels and savor the taste of Norwegian tradition. Whether you’re a seasoned baker or just starting, these cookies are sure to bring joy to your kitchen. Experiment with different molds and shapes to add your creative touch.
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Frequently Asked Questions About Sandbakkels Recipe
What are Sandbakkels?
Sandbakkels are light, buttery cakes with an almond flavour that come from Norway. A simple dough made of flour, butter, sugar, and nuts is usually used to make them. The dough is then pressed into small, pretty moulds and baked until golden brown.
How do you pronounce “Sandbakkels”?
You say “sahn-bah-kuls” when you say “Sandbakkels,” with the stress on the first word. The “k” sound is relatively soft, like a “g” sound.
What do Sandbakkels taste like?
Sandbakkels taste rich and buttery, with a hint of almond from the ground almonds in the dough. They’re not too sweet and have a crumbly, crisp feel like shortbread cookies.
What are the traditional molds used for making Sandbakkels?
Most of the time, sandbakkels are baked in small metal or clay moulds with fluted sides. Often, these moulds are very carefully made, with designs that transfer to the pastry’s surface while it’s baking, giving it its unique shape and look.
Can I make Sandbakkels without special molds?
While traditional Sandbakkels are baked in special molds, you can still make them without them. Simply roll the dough into small balls and press them into the cups of a mini muffin tin, using your fingers or a wooden tart tamper to create the signature fluted edges.
Are Sandbakkels gluten-free?
Sandbakkels are not gluten-free because they are made with wheat flour. One way to make this pastry gluten-free is to play around with gluten-free flour mixes.
How should I store Sandbakkels?
After baking, let the Sandbakkels cool all the way down before putting them in a container that won’t let air in. Store them at room temperature. After being made, they will stay fresh for a few days, but the first few days are the best for eating them.
Can I freeze Sandbakkels?
You can freeze Sandbakkels to keep them for a longer time. Place them in a single layer in a jar or bag that can go in the freezer. Use parchment paper to separate the layers so they don’t stick together. For up to a month, you can keep them in the freezer. Let them thaw at room temperature before you serve them.
Can I customize the flavor of Sandbakkels?
Adding different oils or spices to the dough will change the taste of Sandbakkels. You could add vanilla extract for a standard taste, or you could try citrus zest, cardamom, or cinnamon for a different twist.