Norwegian Christmas Cookies !

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Norwegian Christmas Cookies !

Tilbake til oppskriften på norsk !

We call them Cake Men or Men of cake and this is a cookie that really belongs to Christmas for me. This I made every Christmas with my boys when they was younger. For the school  Christmas workshops in elementary school, I allways made a  triple portion , and spent  a hole day at school  baking with the children. There are many good memories .. Now I make new memories, by taking my grandchildren with me in the kitchen.

This cake has a long tradition in many places in Norway, and it also has different names. Here in the south of Norway it is also known as «Gøtte-kæll». Not easy to say for a non norwegian, but it means Goodie Man.

Making this cookies is a fairly simple matter, as long as you have a rolling pin and some cookie cutters. They can be decorated werry simpl with just the traditional red stripes.  Or you can turn the decoration up a notch, and use royal icing and melted chocolate. I allways do it the simple way, not because I dont like the decorated ones, but I hav not had time to practis my royal icing tecniques yet. So that I leave up to you to do 🙂

Recipe for 65 medium sized cookies:

  • 1 cups milk
  • 17.8 oz (500 gr) sugar
  • 4 tsp horn salt (hartshorn)
  • 35.7 oz (1 kg) flour + more for rolling
  • 8.9 oz (250 gr) butter
  • 3 -4 tsp vanilla sugar
  • 2 eggs

Mix together the flour and half of the sugar in the mixing bowl. Cut the butter into cubes and add it into the flour. Knead using your hands or use a standing mixer on low speed, and work until all lumps of butter  are dissolved in to the flour.
Add the vanilla and mix again.

Pour the milk and remaining sugar in a saucepan, and heat until the sugar is dissolved. Remove the sauce pan from the heat and let slightly cool.
Then add  in the Horn  salt and stir well.
Attention! It will develope a stong smell from the horns salt and it will swell; so do not use the smallest saucpan.

Beat the  eggs lightly, using a fork  and pour in to the flour. Do also add the milk mixture. Start the mixer on low speed and mix until the dough just start to come together. Knead the dough  with your hands into a lump, if necessary, add  little more flour on the table while you work.
Try to knead  as little as possible .. If the dough do not look perfect, it will come more together later on when you make the cookies.

Cover dough with plastic whrap and let it rest overnight in the refrigerator.

Remove the dough from the refrigerator an hour or so before you start baking, to soften it up a bit.
Divide the dough into 5 equal portions and roll out the first portion, using a rilling pin.
Sprinkle a little flour on the work surface and make sure that the dough  do not stick to the tablre.
Match the thickness of the dough  before cutting any cookies. 3/16 insh ( 3 – 4 mm)

Cut  the cookies and  remove the exsess dough.

Take the trimmings and knead with a fresh  piece of dough and roll out, to make more cookies. By doing it this way you will not be working the same piece of dough  too many times.

Put the cookies  on a baking tray lined with  baking paper and bake in the middle section  of the oven at 347 F (175) degrees for 10 – 14 minutes . Be careful when you bake the first tray of cookies, and notice just how long baking time it takes in your oven.
Cool the cookies  on wire rack.

Baking Tips!
If you look at the cookies  in the picture, you will see that the goat is more baked than the lady.
It is just as much as is needed for the cookie  to turn  to dry. The lady cookie looks almost not baked on top, but underneath she has a nice crust. So try to bake the cookies  as little as possible and lift a cookie using a angeled spatula   and look underneath for the crust.

When the cookies  has cooled, you can go bananas with melted  chocolate, royal icing and food colors, and decorate as you likings.
The cookies can be stored for a few days in a cookie jar  or they can be stored in the freezer !

sweets 2 share

By | 2011-12-09T22:47:03+00:00 desember 9th, 2011|Cristmas, Holidays|0 Comments

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