These translates simply as sand-nuts! Like ginger nuts, except these are made with mainly potato flour for a sandy texture. I would perhaps advice you to use normal butter that is a little harder than flora, as the batter I made turned out a liiiittle melty.
Also, I was surprised at how big they turned out when shaping them with two teaspoons. You could make twice as many by using a small teaspoon's worth of batter, just note that they will bake in a few minutes less. The sand nut biscuits are not supposed to turn golden, so don't go by the colour when checking if they're done.
For many people in Norway, these are considered one of the seven kinds, but you also get some similar biscuits called sandkaker or sand-cakes! Plenty of christmas recipes out there.
(Makes 28, about 52 calories each)
125g butter (I used flora light...as always)
1-2 tbsp milk of choice
210g potato flour (I bought mine in a health shop, organic shops will probably also have it)
60g plain flour
1 tsp baking powder
- Start by pre-heating your oven to 200°C.
- Now, whisk together the egg and sugar until it's light and airy, then mix in the egg and stir well.
- Sift in the flours and baking powder into the butter mixture and stir well. If using regular butter, you might get more of a dough consistency, in which case you can roll little balls, place them on a baking tray on baking parchment, and press down lightly with a fork. If the mixture is a little to wet to handle with your hands, then use two teaspoons and work it between them before placing on the baking paper.
- Place them in the middle of the oven and bake for approximately 10 minutes, tap gently with your fingers to check if they're done. Because I made mine slightly bigger, they needed about five minutes extra.
- Take out and leave on a rack to cool completely before peeling of the paper. Store in an airtight container or biscuit tin, or eat straight away with your tea of coffee!
I also noticed some other recipes for these used 1 tsp of vanilla sugar and a bit of spice like cardamom or nutmeg, so that's something to keep in mind should you feel a little experimental, you can't go wrong with vanilla sugar, mmm!
Mormor, once again - thanks!