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Norwegian Christmas Cookies

 

 

SMULTRINGER TEBRØD GORO
KRUMKAKER BERLINERKRANSER SANDKAKER
  SJAKKRUTER  

 

SMULTRINGER

1 egg
4,4 ounce of sugar
0,4 cup sour cream or milk
0,2 cup melted butter
1½ tsp. baking powder
8,8 ounces white flour
Whip egg and sugar stiff. Whip the sour cream and add. Mix flour and baking powder. Alternate putting mixed flour and melted butter into the dough . Roll out a finger-thick dough. Use a form or one small and one bigger glass (the size sould be 1/2 the size of doughnuts) . Deep-fat fry until the dough rings are golden.
 

 

 

 

BERLINERKRANSER

No cookies have caussed so much distress -  the dough has several times ended up in the garbage can.  To add more flour to "make the dough behave" is no resolution. I have - at last - found a way ; caution in measureing - and rolling out the dough on an ice-cold bench in front of an open kitchen window. Then it's possible to from the cookies - and they'll be "light as a feather".  (........and it's my husband's favourite Christmas cookies)

Boil one egg and let it get cold. Pick the yolk and rub in into the raw yolk of the other egg. Add sugar and stir well.  Knead alternately butter and flour with the egg yolks. Make the dough into pencil-thick lenghts of approx. 3 inches on make rings. Stir the raw albumen with 1/2 tablespoon of water. Dip the cookies first in egg/water mixture and the in pearled sugar. Bake in oven until light yellow. Handle with care - the cookies are fragile.
2 eggs
1,25 ounce sugar
 7 ounce flour
4,4 ounce butter
perled sugar
 

 

SANDKAKER

Whip egg and sugar into a light cream. Add almond (essence) and knead alternately with flour and baking powder. It could be smart to brush the small cake-tins with melted butter. Cover the bottom and sides of the cake-tins with dough. (they're easier to get out if not too thin) Bake in oven on medium heath for approx. 10 minutes. (well done, crispy and light brown) Do not try to remove the tin until the cookies are completely cold.

Sandcakes can also be filled with a little bit of fruit or jam - and some whipped cream on top.

 

1 egg

4,4 ounce sugar

1 tbl.spoon crushed almonds (or 3 drops of almond essence)

4,4 ounce butter

½ tsp. baking powder

8,8 ounce flower

 

3 egg yolks
2/3 cup (1 1/2 dl) sugar
1 cup (2 1/2) whipping cream
1 tsp. cardamom
6 cups (15 dl) unbleached flour
3 cups (7 1/2) butter, lightly salted

GORO

Beat together egg yolks, sugar and cream. Add cardamom to flour and sift half of the flour, a little at a time, into the egg mixture and mix well. Put the remainder of the flour on counter and place dough on top. Roll dough out to a tick flap, and spread butter in thin layers across the dough. Fold over and roll once more. Roll up and chill for 24 hours. Roll out thin. Cut a cardboard template the size of goro iron; trace and cut cookies from the pattern. Bake in hot, ungreased goro iron until a light golden color. Wipe fat off as it trickles out. Remove from iron with a spatula onto a cutting obard. Cut off the frayed edges and cut apart while still hot. Cool completely. May be frozen. Makes about 12 dozen.

    
           

KRUMKAKER

Weight the egg(s) with shell on. To the weight of each egg add the same weight each of sugar, butter, and flour, mixed with a little cardamom. Mix it all together. Heat krumkake iron, ungreased, until a drop of water sputters when sprinkled on its surface. Butter iron slightly for the first two cakes. Place a generous tablespoon of batter in the middle of the iron and close. Bake over medium heat until golden. Remove cake with a fork and immediately roll up into cone or cylinder shape.

Variation: Quickly place krumkake in or over a small dessert cup or bowl and serve as dessert filled with whipped cream and fruit or berries of your choice.

           
   

TEBRØD

       

 

7 ounce butter

7 ounce sugar

2 eggs

2,8 cup flour

2 tsp. baking powder

cinamond and sugar

 

Stir butter and sugar until it's getting white. Mix with eggs, flour and baking powder and knead well. Divide dough into 6 parts. Roll each to the form of saussage. Put 3 pcs. on the baking tray, flatten and spread sugar and cinamon on top. 

Bake at medium heath for 10-12 min. (until light, light brown) Hurry to cut into pieces at once, before they get cold. (or else they'll crack) 

 

 

SJAKKRUTER (family  favourite)

 

 

14 ounce butter

5,2 ounce sugar

21 ounce flour

3 tablespoons coco powder

1½ tsp. vanilla sugar

 

Place flour on the table with sugar and butter on top. "Cut" together and knead until the dough is smooth. Divide into 2 pieces and add vanilla sugar to one, coco powder to the other. Divide both doughs into two parts and roll out as 4 sausages.  Place one dark and one light side by side, and the other two on top ; light on dark and vice versa.  Put the dough away in a cold place for some hours.

Cut thin slices and place on a prepared baking plate. Bake in oven - high temperature - for 8-10 minutes. (The light parts should still be light)

 

Perfect to go along with a huge glass of milk and an exciting book !

           

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