Baking biscuits

Would you like to have a small biscuit with your coffee?  We have collected recipes for Cookies, Jam cakes, Almond cakes with raisins, Biscuits with marmalade and Håkon cookies.

Cookies

approx. 40 cookies

Ingredients
75 g butter or margarine
150 g Dansukker Brown Sugar
1 egg
100 g wheat flour
2 tsp Dansukker Vanilla Sugar
1 pinch salt
80 g roughly chopped walnuts
80 g dajm candy balls


Whisk the butter and brown sugar until airy using an electric whisk. Add the egg. Mix in egg, flour, vanilla sugar, salt, walnuts and dajm and work thoroughly into the mixture. Use tablespoons to place blobs of the dough onto baking trays lined with baking paper. Bake the cookies in the middle of the oven at 200°C for approx. 10 minutes. Allow the cookies to cool on a grate.

Jam cakes

 
Ingredients
4 ½ dl plain flour
1 dl Dansukker Icing Sugar
200 g butter or margarine

jam


Work together the flour, icing sugar and butter to form a dough. Roll the dough into small balls and place into small paper cases. Make a little hole in each ball and pop a dollop of jam in the hole. Bake the jam cakes in the centre of the oven at 175°C for about 10 minutes.

Almond cakes with raisins

 
approx. 25 cakes

Ingredients
50 g raisins
100 g almonds
100 g Dansukker Brown Sugar
30 g (1½ tbsp) egg white

Decoration
Dansukker Icing Sugar

Scald, blanch and grind the almonds. Mix the ground almonds with the brown sugar and egg white. Add the raisins.

Place the dough in small loaves on a baking tray lined with baking paper. Bake the almond cakes with raisins in the middle of the oven at 150°C for approx. 20 minutes. Allow the cakes to cool on a grate. Sieve the icing sugar over the cakes before serving.

Biscuits with marmalade

approx. 30 biscuits

Ingredients
200 g butter
100 g Dansukker Icing Sugar
250 g wheat flour
25 g egg yolks (2 small eggs)
100 g apricot marmalade


Work the butter, icing sugar, wheat flour and egg yolks together. Allow the dough to stand in the fridge overnight.

Roll the dough out thin and cut out round cakes of approx. 6 cm in diameter. Make a round hole in half of the cakes. Place the cakes on baking trays lined with baking paper and bake the biscuits with marmalade in the middle of the oven at 200°C for approx. 10 minutes. Spread marmalade on the cakes without holes and place the cakes with holes on top. Bake the cakes for a further 1-2 minutes.

If you do not make holes in the cakes, you can glaze and decorate them as you wish.

Håkon cookies

makes approx 50

Ingredients
Day 1
200 g butter at room temperature
150 ml Dansukker Icing Sugar
75 g marzipan, coarsely grated
1 tsp Dansukker Vanilla Sugar
425 ml flour

Day 2
1 egg
Dansukker Cane Sugar


Cream butter and icing sugar until fluffy together with the grated marzipan. Add the flour and vanilla-flavoured sugar and mix quickly to a smooth dough. Refrigerate for a good half hour. Then divide the dough in four and make four sausage shapes, approx. 2.5 cm (1") in diameter. Wrap the sausage shapes in clingfilm and refrigerate until next day.

Whip the egg and pour the cane sugar on a large plate. Roll the sausage shapes first in the whipped egg and then in the cane sugar. Cut into 4–5 mm thick slices and place on a baking sheet covered with baking paper. NOTE: Not too close, as they will spread a little. Bake in the middle of the oven, 175° (350°F) for approx. 12-15 minutes. Leave to cool on a rack.