Kulleraugen is another family favourite when it comes to Christmas biscuits. You can see by what the biscuits look like as to how they got their name. You can use any type of jam for the middle, but we have always used homemade plum jam.
This is a family recipe so please give credit where credit is due: www.foodwondersoftheworld.com
- 225 gr unsalted butter
- 225 gr sugar
- 4 egg yolks
- 500 gr plain flour
- rind of a lemon
- jam (we always used plum)
- a little extra sugar and ground nuts (usually almonds)
- an extra egg white
With an egg beater or mixer, cream the butter and sugar until creamy. Add the eggs and the lemon rind and continue mixing until well combined.
Fold in the flour. You may want to start with a large wooden spoon and then switch to your hands. Once fully combined, you want the dough to roll into little balls. If it crumbles, add a tablespoon of milk and mix well again until you have the right consistency. It does just depend on how big your egg yolks are as to whether you need to do this or not.
Turn the oven on to 180 C / 350 F. Grease an oven tray with butter.
On a small plate, pour the extra egg white and on another small plate mix the extra sugar and ground nuts (about a tablespoon of each).
Roll the dough into little balls, about the size of a heaped teaspoon.
Put a dint in the middle of the dough balls (I just used the top of my little finger), dip into the egg white and then dip into the sugar and ground nut mixture. Place on the baking tray. Using a teaspoon, put a small amount of jam in the middle of each biscuit. Ideally you want to just fill the hole.
Bake for about 15 minutes and then cool the Kulleraugen on a cooling rack. These keep well for a couple of weeks in an airtight container.