Norwegian biscuits (Fattigman Bakkels)

    Norwegian biscuits (Fattigman Bakkels)


    15 people made this

    About this recipe: This Norwegian biscuit recipe dates back more than a 100 years and the name actually means 'poor man's cakes'. Cardamom-spiced dough diamonds are deep-fried, then 'bejewelled' by rolling in caster sugar. Works well for two people making together, with one rolling and cutting dough, one deep frying. Lovely for mum-and-daughter baking time!

    Serves: 48 

    • 1 egg
    • 3 egg yolks
    • 4 tablespoons double cream
    • 4 teaspoons caster sugar
    • 1 tablespoon butter, melted
    • 1/4 teaspoon ground cardamom
    • 190g plain flour
    • 900g lard, for frying

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or biscuits will be tough.
    2. Heat lard in deep frying pan to 190 C. On a floured cloth, roll the dough out to a thickness of 3mm. Cut into 5x5cm diamond shapes.
    3. Fry in hot lard until lightly browned. Drain on kitchen paper and dust with icing sugar when cool. The biscuits should be uniform in size and thickness and shouldn't be fried too dark or too light.


    For the truly traditional version of this recipe, stir 1 tablespoon of brandy or whisky into eggs with the cream, sugar, butter and cardamom.

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