Sandkaker are a Norwegian traditional Christmas cookie that consists of pretty simple ingredients and that I had a lot of fun trying to veganise this year! What makes these so special is that they're made in "sandkakeformer", metal tins especially made for making these. They kind of look like tiny pie tins, and I suppose small pie/tart tins would also work if you don't have access to sandkakerformer where you live. They're traditionally eaten straight as they are, but you can also totally add some whipped cream, berries or any other fillings of choice if you want to like I've done here. Either way I hope you get a chance to try these this festive season!
100g almond flour
250g all purpose flour
200g vegan butter
110g granulated sugar
A few tbsp butter + 1/2-1 cup semolina flour for greasing the tins
approximately 25 sandkake-tins (or you can bake them in several batches using fewer tins)
Preheat your oven to 175 degrees C. Start by mixing your butter and all purpose flour into a rough sand-like texture. Add the rest of the ingredients and mix until you have an even dough. Cover and rest in the fridge for about 30 minutes.
Meanwhile, grease your tins with vegan butter and add semolina flour to coat the insides, emptying out the excess semolina so that only a light even coat remains. Once the dough has rested, press the dough into the tins until it's fairly evenly spread out (as you would with a pie or tart shell). Bake the cookies on a tray in the middle of the oven for 10-15 minutes until golden around the edges. Remove and let the cookies cool in the tins for a few minutes before carefully removing from the tins and transferring to a wire rack. (I find it helpful to stick a fork or thin knife in around the edges of the tin to help get the cookie out.) Let them cool completely before eating either plain or with berries, whipped vegan cream or any other toppings you think might be nice.