This next recipe is for a cookie that we call Farmer's Cookie. A nice change from all the recipes named for royals and opera singers! Most likely the name refers to its simple and humble nature. In spite of the lack of flashiness, it is a very popular treat and one of classic seven biscuits served at a traditional Swedish Coffee Clatch. I personally love the toffee-like flavour and nice crunchy texture.
Makes 60 biscuits.
200 g butter, softened
2 dl sugar
2 tbsp golden syrup
5 dl plain flour
1 tsp bicarbonate OR 2 tsp baking soda
50 g almonds, chopped
Mix together butter, sugar and golden syrup until pale and fluffy.
Add flour mixed with bicarbonate or baking soda, and the almonds. Quickly combine together into a dough. Don't overwork the mixture.
Shape dough into two rolls, about 5 cm diameter. Wrap in foil and let them rest in a cool place for a couple of hours.
Set the oven to 175 C (350 F).
Cut the rolls into slices, approx 3-5 thick and space apart on cookie sheets.
Bake on middle rack 8-10 minutes (depends on thickness of slices and your oven). They should color nicely.
Let the cookies cool on a rack.