Today I made some Kulleraugen (big eye) biscuits. I saw these on Suzie's blog around christmas time. Suzie kindly translated the recipe for me. They turned out great I think. Nice with a cuppa.
* I have had several requests for this recipe, so here it is:
Suzie’s Kulleraugen (big eye) Biscuits
250 g all purpose flour
1 teaspoon baking powder (not full!)
100 g Sugar
little pinch of salt
3 egg yolks
150 g butter or margarine
50 g chopped almonds
red currant jelly
Mix the flour and the baking powder. Add sugar, vanilla essence, salt, egg yolks and butter and mix them to a smooth dough (you may need to use your hands to mix the dough into a ball). Let it rest for about one hour in the refrigerator.
Roll little balls, dip the top of them in egg white, then dip them in chopped almonds. Put them on the baking sheet in the baking form. With the tip of a wooden spoon make a small hole and fill it with the red currant jelly. Preheat the oven ( 170° C / Gas 3-4) and bake them for about 15 minutes. Enjoy eating them!
* I used plum, raspberry and cherry conserve instead of red currant jelly