Last time I checked, my calendar said it was June and now all of a sudden it’s August 12th. Please, can someone explain what happened?
I had so many plans for regularly posting all these awesome recipes this summer, but I guess I’ve been so busy baking and doing all that other stuff you do during vaccay that it just didn’t happen.
Well I’m not going to beat around the bush any longer, let’s get started and share some sweet awesomeness. I’ll continue where I left of with another retro sweet. And this is a funny little cookie I stumbled upon when my mother-in-law gave me a bunch of recipe cut outs and books, collected by her mother, Mrs H, in the 70s and early 80s. (A lot of these recipes go even further back and are a part of the Swedish pastry history). This cookie is named “Ökensand”, which I , very creatively, have translated to Desert Sand Cookies. The name I guess comes from its somewhat sandy-like texture. But when you bite into it you’ll find a lovely chewy interior. The coolest thing is they contain beurre noisette, browned butter, that gives them this nutty flavor. The original leavening agent is Baker’s Ammonia (Swedish: hjorthornssalt), a common product used back in the day by our grandmothers, makes extra crisp cookies. You can substitute it with the double amount of baking powder. Lastly, what I also love about them is their shape and I actually made them look more like a quenelle than the original recipe states. Perfect bite size which allows you to eat more than three!
Do you have an old recipe from way back? Let’s share! Here comes my contribution. And go, bake, now.
Desert Sand Cookies
Recipe adapted from the recipe collection Sju sorters kakor Ica förlaget. Makes appr. 50 cookies but you can easily make 1/2 batch.
Use preferably organic ingredients.
200g/7 oz. butter
180g/6.3 oz. granulated raw sugar
1/2 tsp vanilla powder
1 tsp Baker’s Ammonia (Swedish: hjorthornssalt) or 2 tsp baking powder
300g/10.5 oz. plain flour
1. Brown butter in a pot on medium heat until you see brown spots on the bottom and smell a nutty flavor (be careful, it burns easily). Let cool.
2. Whipp the melted butter together with sugar, vanilla and Baker’st Ammonia or baking powder until fluffy.
3. Add the flour and mix quickly into a dough.
4. Now the fun part, shaping the cookies. With the help of a little spoon, take a small piece of dough and roll it in the palm of your hand into a quenelle. Gently make a decorative cut with the spoon on the surface of each cookie, but don’t cut all the way through.
5. Place the cookies on a prepared baking tray and bake the cookies for 15 minutes in 175 C/350 F. Let cool on a rack.