INGREDIENTS

Makes approximately 50 cookies

5 1/2 dl flour

2 dl sugar

1 tbsp golden syrup (ljus sirap)

1 tsp bicarbonate of soda

1 tbsp water

About 75 g (1 1/4 dl) almonds

200 g butter, room temperature

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HOW TO

Chop the almonds roughly.

Mix the water with the bicarbonate of soda.

In a large bowl, add the flour.

Add the bicarbonate mixture, sugar, syrup, almonds and butter to the flour. Knead until the mixture forms a dough.

Form the dough into two round logs, 2 inches in diameter. Sometimes you’ll need to press rather than roll, and then shape, to make them come together nicely. Wrap in cling film and chill for two hours or longer.

Set the oven on 200°C (gas mark 6). Prepare baking sheets with parchment paper.

Remove cling film and slice the logs into large coins, about 5 mm thick.

Bake for 10-12 minutes until slightly golden.

Read about the origins of Bondkakor here.

Recipe and photo: Isabelle Fredborg, Swedish Spoon