Krumkake are traditional Norwegian wafer cookies. The batter is made with a combination of eggs, sugar, vanilla, flour, baking powder, cardamom, and butter. Once prepared, the batter is cooked on a special griddle that imprints the wafers with a visually attractive design.
After they've been baked, these wafer cookies are rolled, then often filled with whipped cream and dusted with powdered sugar. Krumkake are prepared and consumed throughout Scandinavia, and they're especially popular during the festive Christmas season.
Havrekjeks are traditional Norwegian oatcakes. The cookies are usually made with a combination of oats, flour, butter, milk, salt, sugar, and baker's ammonia. The butter is creamed with sugar, while the oats are mixed with flour, salt, and baker's ammonia.
Both are mixed with milk in order to make a sticky dough. The dough is rolled out and rounds are then cut out with a cookie cutter. The cookies are baked until they become brown on the edges, and they're then ready to be enjoyed. It's recommended to serve havrekjeks with geitost, a soft and sweet goat's milk cheese.
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Rosettbakkels are traditional cookies with a unique rosetta shape, originating from Norway. The cookies are usually made with a combination of flour, milk, eggs, sugar, and oil for frying. The eggs, milk, sugar, and flour are mixed until the batter becomes creamy and smooth.
Special rosette irons are heated, dipped into the batter, and placed in the oil to cook until the cookies become lightly browned. Once drained, the cookies are removed from the iron, left to cool, and then dusted with powdered sugar. Rosettbakkels are especially popular during the festive Christmas season.
Goro are traditional Norwegian Christmas cookies. They're usually made with a combination of flour, butter, eggs, sugar, vanilla, cardamom, and heavy cream. The smooth dough is wrapped in plastic and left in the fridge to chill for at least 8 hours before it's pressed with a special goro iron, which imprints beautiful decorative patterns on the dough and bakes the cookies as well.
Once baked, each cookie is removed from the iron and placed on a wire rack to cool down. Once done, the cookies can be enjoyed immediately or stored in airtight containers once they are cold. It's recommended to serve the cookies with a cup of coffee on the side.
Ingefærnøtter are traditional cookies originating from Norway. They're usually made with a combination of flour, butter, sugar, fruit syrup, eggs, cinnamon, ginger, baking powder, and black pepper. The dough is left to rest in the fridge, and it's then rolled out, cut into strips, and shaped into flattened balls.
The cookies are baked for about ten minutes or until golden brown. These spicy cookies are especially popular during the festive Christmas season. Once prepared, they can be enjoyed immediately or stored in airtight containers.
The name of these crispy and chewy Norwegian Christmas cookies translates as brown pins or sticks. They are prepared with a buttery dough that is usually sweetened with light syrup and generously spiced with cinnamon. The dough is usually shaped into flat logs, and after baking, it is cut into thin strips and sprinkled with roughly chopped almonds and pearl sugar.
These Norwegian spiced cookies are typically prepared with a buttery pastry that is enriched with syrup (sirap), cinnamon, ginger, ground white pepper, and aniseed. Sirupsnipper cookies are traditionally made with baker’s ammonia and are always cut into a diamond shape, with a halved almond placed in the center.
The cookies are an absolute must for Christmas in Norway.
Sandkaker or sandbakelse are traditional cookies originating from Norway. They're usually made with a combination of flour, butter, eggs, sugar, and blanched ground almonds. The butter and flour are mixed until crumbly, and the dough is finished with the addition of almonds, sugar, and eggs.
The dough is placed in the fridge for about an hour before it's pressed into greased sandkaker molds. The cookies are baked until golden and they should be left to cool slightly before they're removed from the molds and enjoyed. Sandkaker are often prepared during the festive Christmas season.
These round butter cookies are a Christmas staple in Norway. They are prepared with a simple base of flour, butter, and sugar, and are usually flavored with vanilla, while the top is often sprinkled with almond slivers. Serinakaker cookies are often included on the list of so-called seven sorts—traditional Norwegian Christmas bakes—and are considered to be one of the oldest cookies in Norway.
Havrekniplekaker are traditional cookies originating from Norway. These lace cookies are usually made with a combination of flour, oats, milk, sugar, butter, and salt. The butter is melted and mixed with the rest of the ingredients. The mixture is spread thinly on a greased and floured cookie sheet, and each lace cookie should be spread a few inches apart from the other.
The thin cookies are baked for a few minutes until done, and then left to cool down a bit before they're removed from the baking pan.
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