Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Sandbakelse molds or tartlet pans
- Piping bag with star tip (optional)
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add flour, salt, and vanilla extract to the bowl and mix until well combined.
4. Fold in chocolate chips.
5. Grease sandbakelse molds or tartlet pans with butter.
6. Take a small ball of dough and press it into the mold, making sure to cover the bottom and sides evenly.
7. Repeat with the remaining dough and molds.
8. Bake for 15-20 minutes or until the edges are golden brown.
9. Remove from oven and let cool in the molds for 5 minutes.
10. Carefully remove the sandbakelse from the molds and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 24 sandbakelse
Nutritional information:
Per serving (1 sandbakelse):
Calories: 160
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 25mg
Sodium: 50mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the dough.
- Milk chocolate chips or chopped chocolate can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as almonds or pecans, to the dough.
- Use white chocolate chips or chopped white chocolate instead of semisweet chocolate chips.
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth dough.
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- Use a piping bag with a star tip to pipe the dough into the molds for a decorative touch.
Storage instructions:
Store the sandbakelse in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the sandbakelse in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the sandbakelse on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Top each sandbakelse with a chocolate chip or a sprinkle of chopped nuts for a finishing touch.
Pairings:
Serve the sandbakelse with a cup of coffee or hot chocolate for a cozy treat.
Suggested side dishes:
These sandbakelse are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- If the sandbakelse are sticking to the molds, let them cool for a few more minutes before removing them.
Food safety advice:
Make sure to use clean hands and equipment when making the dough to prevent contamination.
Food history:
Sandbakelse is a traditional Norwegian cookie that is often served during the holiday season. The name translates to "sand cakes" because of their sandy texture.
Flavor profiles:
These chocolate chip sandbakelse have a buttery and slightly sweet flavor with bursts of chocolate throughout.
Serving suggestions:
Serve these sandbakelse as a sweet treat with coffee or tea, or as a dessert with ice cream.
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Region: Swedish