Spritsar (spreet-zaar) are little biscuits zuhich are piped in V shapes. They are traditionally made during the Christmas season in Scandinavia.
8 oz. butter
4 oz. castor sugar
2 egg yolks
2 teaspoon almond essence
4 teaspoon vanilla essence
10 oz. flour
1 teaspoon salt
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
In a large mixing bowl, using a wooden spoon, cream the butter until it is light and fluffy. Stir in the sugar and beat well until the mixture is smooth and creamy. Beat in the egg yolks until they are thoroughly combined. Stir in the almond and vanilla essence. Sift the flour and salt on to the mixture and, using a metal spoon, stir the flour mixture into the creamed mixture until the ingredients are thoroughly combined.
Spoon the mixture into a large forcing bag fitted with a -inch star nozzle. Pipe ‘s’ shaped figures about l2-inches long on to two large baking sheets. Place the baking sheets in the oven and bake for 10 to 15 minutes or until the biscuits are just firm to the touch and golden brown at the edges.
Remove the baking sheets from the oven. Allow to cool for 5 minutes. Transfer the biscuits to a wire rack to cool completely before serving.