SWEDISH BISCUITS RECIPES

Steps:

• In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

  Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

  Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

  Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

Steps:

• Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.