Another recipe that came out of the ” Nordic Bakery Cookbook ” cookbook from Nordic inspiration , from a London pastry with the same name . Breads , cakes and pastries, with beautiful pictures of recipies with everyday ingredients .
The recipe suggests that the cookies are ” stuck ” in pairs with raspberry jam , but I thought they were so good like this that it wasn’t not worth it. Crunchy with a slightly buttery flavour … what better company for a cup of tea? And so easy to make…no excuses!
SERVES : 10 BISCUITS
130g of sugar
1 tbsp vanilla extract
1 tsp baking powder
220g Wheat Flour
Turn the oven to 170 º C.
Melt the butter in a saucepan , let it simmer slightly , remove from heat and add the sugar and vanilla .
In another bowl combine the flour and baking powder and add to this, the previous mixture .
Mix well and let it cool.
With the help of a spoon ( hence the name ) , place spoonfuls of the preparation in trays lined with parchment paper (leave some space for them to grow ) and bake for 10-14 minutes ( or until they look nice and gold on top ) .
Remove and let cool on a wire rack.