What is the dough in Sand tarts II made of?

Equal parts butter, confectioners' sugar and wheat flour – 250 g of each – plus 125 g almonds. The recipe makes about 30 small cakes.

How are they made, when the recipe only says "same method of preparation"?

The book refers back to the preceding sand tart recipe: butter and confectioners' sugar are stirred/kneaded together with flour and finely ground almonds into a dough, which is pressed thinly into greased sand tart molds and baked until light brown. The cakes are loosened from the molds once they have gone cold.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 569, in the chapter on small cakes.

Sand tarts II

An almond-rich variant of sand tarts (sandkaker) with butter, confectioners' sugar, wheat flour and 125 g ground almonds, made the same way as Sand tarts I.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)

Be the first to rate

About the dish

This variant is richer in almonds than Sand tarts I and uses confectioners' sugar instead of ordinary sugar, which gives a finer and crisper cake. Erken briefly refers to the preceding recipe, as she often does to save space.

How to make it

1
Stir butter and sugar
Stir the butter and confectioners' sugar white and fluffy.
2
Mix in flour and almonds
Add the sifted flour and the blanched, finely ground almonds, and work into a smooth dough.
3
Press into the molds
Press the dough thinly into small, fluted sand tart molds.
4
Bake
Bake to a light golden brown in a hot oven, about 200 °C (390 °F) for 10–12 minutes, and cool before taking them out of the molds.

Changes from the original

Quantities are converted to grams, confectioners' sugar is kept as confectioners'/powdered sugar, and the method from Sand tarts I is written out in full steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 569) → 1949 (korrekturlest, s. 668)~43% av teksten endretfjernetlagt til

~~1/4~~ ¾ kg. smør ~~1/4~~ ¾ kg. flormelis ~~1/4~~ ¾ kg. hvetemel 125 gr. mandler. Samme ~~tilberedningsmaate~~ tilberedningsmåte som ved ~~foregaaende~~ foregående opskrift.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the dough in Sand tarts II made of?: Equal parts butter, confectioners' sugar and wheat flour – 250 g of each – plus 125 g almonds. The recipe makes about 30 small cakes.
How are they made, when the recipe only says "same method of preparation"?: The book refers back to the preceding sand tart recipe: butter and confectioners' sugar are stirred/kneaded together with flour and finely ground almonds into a dough, which is pressed thinly into greased sand tart molds and baked until light brown. The cakes are loosened from the molds once they have gone cold.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 569, in the chapter on small cakes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!