durrakakor

These gluten-free biscuits made with durramjöl are simple to bake and work perfectly as a base for any occasion. Durramjöl doesn't just give a lovely texture, it also gives a nutritional boost with fibre and minerals like magnesium, iron and phosphorus. This is a basic recipe you can easily vary to taste – try adding orange or citrus zest. In the picture, we've decorated the biscuits with sugar sprinkles before baking to make them a bit more festive. But they're just as good exactly as they are. Perfect for fika or as part of the Christmas biscuit platter!

Ingredients:

• 370 g da Carla durramjöl
• 250 g butter, soft at room temperature
• 110 g sugar (equivalent to a levelled decilitre measure) or the same amount of sugar substitute
• 1 tsk vanilla sugar
• 1 egg

Method

• Mix all the ingredients in a bowl and knead together into a smooth dough. Let the dough rest in the fridge for about 30 minutes.
• Shape the dough into balls and place on a baking tray lined with baking paper. Leave plenty of space between the biscuits, as they spread out – about 6 biscuits per tray is about right.
• Heat the oven to 180 °C and bake the biscuits for 7–15 minutes, until the edges are golden brown.
• Let them cool completely on the tray before moving them, as they're very fragile while still warm.