Monday, July 20, 2015


This is a fascinating butter cookie with a hint of the Swedish spice cardamom. It looks like an upside-down tart that’s waiting to be filled, but it’s not. These are made with Sandbakkel moulds in Sweden, however, little tartlet tins work well.

makes: 4 dozen

1 cup butter
½ cup granulated sugar
1 egg
1 teaspoon vanilla
¼ teaspoon ground cardamom
pinch of salt
2 cups all-purpose flour
water, as needed

Cream butter and sugar until light and fluffy. Add egg vanilla, cardamom, and salt. Gradually add in flour. If mixture seems dry add a few drops of water. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F. Lightly grease tins. Press about 2 teaspoons of dough into each tin; press along bottom and up the sides. Place tins on a cookie sheet. Bake 6-8 minutes for the little tins, 12-15 minutes for the larger tins. Cookies should be lightly browned. Let cool 5 minutes, then unmould cookies and place on wire racks to cool completely. Serve with the open end facing down.

Stava from Wales says: This is an old family cookie, easy to make but a pain to press into the tins, except perhaps for kids around Christmas. I bake them flat. And the most important difference from ours at home is that we use no cardamom, but lots of ground almonds– so they are extra crunchy & have brown nubbins. If you make them in the little tins, try serving as a dessert with a scoop of really good ice cream inside and choco sauce!

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