Wednesday, September 25, 2013

Farmer Cookies - BondKakor

My mother-in-law is living with us for a few months in order to help us with our son (to keep him out of daycare until he is 11 months old). A few weeks ago she whipped up some Bondkakor (Farmer Cookies), which is ironic because #1, she is a farmer and #2, we call her Farmor (which is Pappa's mother in Swedish but almost sounds like Farmer if you don't know Swedish). We quickly ate the first batch, and she was nice enough to make a second batch (as well as some cinnamon buns) for the Grant Family Reunion in Atlantic City. They were a hit. People are emailing me, asking for the recipe. Well, here it is. Carin found it on Susanne's blog:

2 1/3 cups flour (5.5 dl vetemjöl)
3/4 cup + 1 TBS sugar (2 dl strösocker)
1 Tbsp Corn Syrup (1 msk ljus sirap)
1 Tsp baking soda (1 tsk bikarbonat)
1 Tsp water (1 msk vatten)
1/3 cup sliced almonds (0.75 dl (50 g) grovhackad sötmandel)
14 Tbsp butter (200 g smör)

Combine butter, sugar and syrup. Let stand until the butter is room temperature/soft.
Combine the water and baking soda in a small bowl.
Whisp the butter, sugar, and syrup until smooth.
Add the almonds, flour, baking soda and water to the mixture. Stir until clump.
When the dough is too thick to stir, continue to mix with hands (if the dough is too dry, add a little extra water or butter)
Break the dough into two pieces. Roll each piece into a long snake like roll (approximately 1 1/2 - 2 inches thick)
Roll the snake like roll in a piece of parchment paper. Place in the refrigerator for 2 hours or longer until hard. (or in the freezer if you are in a hurry)
Preheat oven to 400 F (200 C)
Thinly slice the rolls
Place slices onto a cookie sheet lined with parchment paper or a siliplat
Bake for approximately 5-7 minutes (until they have a light gold color)
Remove from cookie sheet and let cool