Swedish Bondkakor (farm cookies) with spelt flour
Bondkakor are a classic Swedish cookie. Also known as farm or peasant cookies. Simple crunchy cookie made with almonds and I have used white spelt flour. The cookie dough is made with only 7 simple pantry ingredients. The bondkakor dough can be made ahead of time and cut and baked as needed. The dough can be frozen into rolls, then remove from the freezer, cut up and bake when you are craving freshly baked cookies. I have used white spelt flour but feel free to swap this out for regular wheat flour or have fun experimenting with your favourite flour.
Kaka = means one cookie or a small slice/cake
Kakor = means cookies
Takes = 15 minutes prep. Chill for in the fridge 1-2 hours.
Bakes = 5-7 minutes
Makes = 35 small cookies
Ingredients only 7
- Almonds, chopped – 50g (scant 1/3 cup)
- Spelt flour, or your choice – 150g (1 cup)
- Baking soda – 1/2 teaspoon
- Powdered sugar – 80g
- Honey, golden syrup, Swedish sirap – 1/2 tb
- Water – 1 tsp
- Unsalted butter or margarine – 100g (about 3/4 cup)
- Line 2-3 large trays with baking paper. Then chop almonds if needed. Mix flour and baking soda together. Then add all ingredients together and combine until the dough is formed.
- Place two pieces of plastic wrap on the bench. Then divide the dough into two and shape it into a long sausage about 3cm in diametre and wrap it in plastic. Chill in the fridge for 1-2 hours or overnight. Or freeze them then thaw them in the fridge.
- Preheat oven to 200˚C fan-forced. Cut the rolls into 1/2 cm thick, place on the baking trays and bake for 5-7 minutes.