Gaffelkakor - Criss Cross Shortbread

Here is the recipe for a common Swedish shortbread biscuit that goes well with a cup of tea or coffee. It is not excessively sweet but it is melt in your mouth tender. In fact, it is one of my husband's favorite biscuits. I found this recipe in the morning paper. Now and then you find a real keeper in there!

You can put the dough together very quickly. But then you have to be patient until the next day, as this dough needs to rest in the fridge over night. But as we say in Sweden, "he who waits for something good never waits too long"!

Here is the simple recipe:


3 dl plain flour
3 dl potato flour 

1 dl sugar
1 tbsp vanilla sugar
200 g butter, room temperature


Make the dough the day before you want to bake the shortbread. Mix all the dry ingredients in a bowl. Add butter bit by bit. Mix into a smooth dough. Put the dough in the fridge over night, covered with clingfilm.

The next day, take the dough out of the fridge in time so that it has time to soften somewhat. Set the oven to 175 C (350 F).

Roll the dough into little balls, then flatten them. Place them on a baking sheet covered in baking parchment and press down on them with a fork from two directions to create the criss-cross pattern.

Bake on middle rack for 15 minutes. Then turn the oven off and let the biscuits sit in the cooling oven for another 15 minutes. Let them cool on the baking sheet.

Good luck and best wishes from Anki!