Sweet and Delicious Traditional Christmas Cookies Norwegian Cookie Recipes Collection

It is Christmas Eve tonight, with Christmas decorations and Santa Claus in the window displays on the streets.Christmas. Traditions.Pastries. Before writing something about them, I searched through my mind for ideas but found nothing to write about. I could only think that maybe someone would give me an apple to eat tonight. Or would someone remind me to eat an apple at midnight? Forget it. Why worry so much? Let's learn how to make Christmas pastries!

　　One, one of the seven traditional Norwegian Christmas treats is---honey cookies.Cookies. Dry.

honey cookies are one of the seven traditional Norwegian Christmas treats. The Norwegian word for honey cookies is sirupssnipper, with sirup meaning honey and snipper meaning collar or slice.

honey milk cream, honey,ginger powder,cumin powder, cloves,

and star anise. At least ginger and cumin should be included. The ingredients are different from those of gingerbread (pepperkaker in Norwegian), but a subtle difference can create countless unique foods.

honey milk cream, 20g sugar, 30g butter, 1 egg yolk, 250g all-purpose flour, 3g five-spice powder, 3.5g baking soda, and almond slices.Note: In Norwegian recipes, five-spice powder includes ginger, cumin, cloves, and star anise; at least ginger and cumin must be present, so you can substitute with five-spice powder if needed. Ingredients Main ingredients: milk cream 75g, honey 80g, sugar 20g, butter 30g, egg yolk 1, all-purpose flour 250g, five-spice powder 3g, baking soda 3.5g, almond slices. Steps 1. Prepare the ingredients: milk cream 75 grams, honey 80 grams, sugar 20 grams, butter 30 grams, egg yolk 1, all-purpose flour 250 grams, five-spice powder 3 grams, baking soda 3.5 grams.

2. Put the milk cream 75 grams, honey 80 grams, and sugar 20 grams in a pan and heat over medium to low heat until boiling then turn off the heat.3. Add the butter 30 grams and stir until melted. 4. Let it cool slightly before adding 1 egg yolk.

　　5. Stir until fully incorporated, like this state. Note: The temperature should not be too high; otherwise, you will get scrambled eggs.6. Finally, sift in the dry ingredients: all-purpose flour 250 grams, five-spice powder 3 grams, baking soda 3.5 grams.7. Mix until a dough forms, wrap it in a plastic bag and refrigerate for 2 hours or overnight. 8. Soak almonds in water for several hours, peel the outer skin, and dry them.

　　9. The next day, take out the dough, roll it into a thin sheet, draw diamond shapes (horizontal intervals of 6 cm, vertical intervals of 9 cm).

10. Then cut with a border cookie cutter (I used a tart mold instead of a border cookie cutter).

11. Place the biscuit base on the baking tray and press an or half almond in the middle.

12. Bake at 180 degrees for about 10 minutes, then remove from the oven and let it cool on a rack.

13. Once completely cooled, store in an airtight container.

Tips

1. I made them slightly thicker than traditional ones; make sure to keep them thinner.

2. If you don't have a border cookie cutter, cut straight lines or use other tools instead (I used a tart mold as a border cookie cutter).

3. For those that didn't form diamonds, roll out again and draw diamond shapes; they can be baked directly without affecting the taste.

Alternatively, traditional ones must have this bow shape.

Two, one of the seven traditional Norwegian Christmas treats is---Berenstroll cookies.

Berenstroll cookies are said to be one of the seven traditional Norwegian Christmas treats. They have a beautiful bow-shaped design and a very crisp texture, with pearl sugar decorations on top.

Dough ingredients:

1 boiled egg yolk, 1 raw egg yolk, 30g sugar, 100g butter, 150g all-purpose flour Surface decoration: A little beaten egg white and pearl sugar (crushed granulated sugar)

Method:

　　1. Soften the butter at room temperature.

2. Sift in 150 grams of flour, then mix with softened butter.

There are no scalloped knives for straight cuts, or other tools can be used as substitutes; I used a cutting mold instead.

Those that did not form diamonds can be rolled out again into thin sheets, then draw diamond shapes and cut them. They can also be directly baked without affecting the taste; however, traditional ones must have this diamond scalloped shape.

　Two - Norway's Traditional Christmas Treats --- Berlin Wreath Cookies

Berlin Wreath Cookies are said to be one of the seven traditional Norwegian Christmas treats, featuring a bow tie design and having a very crispy and delicate texture. The surface is decorated with pearl sugar.

　　Dough Ingredients:1 cooked yolk, 1 raw yolk, 30g sugar, 100g butter, 150g all-purpose flour

　　Surface Decoration:A little egg white and pearl sugar (coarse granulated sugar)

　　Preparation:

Butter at room temperature

Screen the 150g of flour into a bowl with softened butter.

3 Gently rub into coarse powder for later use

4 Mash one hard-boiled egg yolk (or sieve it)

5 Mix with one raw egg yolk and sugar

6 Stir until thickened

7 Add butter chunks to the yolk mixture, mix evenly

8 Pour directly into a, twist into a long strip, and refrigerate for 2 hours or overnight

9 Remove the dough from the refrigerator, divide it into portions of 6-8 grams each, take one portion and gently roll it into a thin strand

10 Cross the ends to form an bow-like shape

11 Brush with egg white

12 Attach pearl sugar on the brushed side

13 Prepare all portions and arrange them on a baking tray

14 Preheat oven to 180 degrees, bake for about 12 minutes

15 Until the edges turn slightly golden

　　TIP:

Do not over-bake; it will become too dry and hard. This cookie should be crumbly.

　　Three Traditional Norwegian Christmas Desserts---Sandkaker

Often following Red's recipes for Norwegian dishes, this Sandkaker is one of the seven traditional Norwegian Christmas desserts. The shape resembles our egg tarts. In Norwegian, it means 'sand cake.' They usually eat this cookie with cloudberry cream or ice cream. Or they can enjoy them plain, savoring the flaky texture.I happened to have leftover eggs and cream, so I decided to make one with cream for a contrasting flavor. Ingredients (main):Butter 40g, almond flour 40g, flour 130g,Sugar 40g, egg 1

　　Step:Soften the butter and mix with sugar until well combined.Add egg liquid in portions, stir evenly. Sift in flour and almond flour.

　　Mix until no dry powder remains, form a ball when you can pick it up.

Wrap in a, shape into a long strip, refrigerate for 12-24 hours or at least 2 hours if time is tight.

Divide the dough into 15 equal parts, about 20 grams each.

Place one part of the dough into a mold and press it in.

Make small holes with a fork to prevent the bottom from puffing up.

Preheat oven, place on middle rack and bake at 180 degrees for 20 minutes.

Once done, cool down before removing from the mold.

TIP:

The dough should be refrigerated for 12-24 hours or at least 2 hours if time is short. With this method, you can either add cream or enjoy it plain.

Four Traditional Norwegian Christmas Desserts---Stollen

Stollen, also known as, is a traditional German Christmas dessert with a history of hundreds of years.

　　Usually prepared in the last month before Christmas, families gather to cut and eat thin slices throughout the holiday season leading up to Christmas Day.

I used to dislike foods covered in thick sugar powders, but an unexpected taste changed my mind. A few years ago, at a supermarket, I tried this German treat from centuries past. The rich flavor of rum-soaked nuts and butter was surprisingly delightful, even the thick layer of sugar did not feel overly sweet.

This traditional taste truly captivated me and my heart.

　　This Christmas Eve, as a Chinese person, I followed a Japanese recipe to make this delicious German holiday treat. The fusion of food cultures among different countries and ethnic groups is fascinating indeed.

Ingredients (for 4 pieces):High-gluten flour

Medium-gluten flour

200g fine sugar 30g honey

Egg liquid 20g milk 170ml

Cinnamon powder 10g fermented butter 160g salt 5g

　　Rum-soaked dried fruits 280g chopped almonds 80g

　　Additional: Fermented butter 200g, sugar powder as needed 200G Step: Mix high-gluten flour and medium-gluten flour.Prepare egg liquid with milk and soften the butter at room temperature. Blend ingredients in a.Add cinnamon powder and salt, continue mixing. Add cubed fermented butter and mix until well combined. Once the dough is smooth, add rum-soaked dried fruits and chopped almonds, mix evenly.

Wrap the mixed dough with cling film and refrigerate overnight for fermentation.

Remove the fermented dough from the refrigerator.

　　Divide into four equal parts (the image shows six but use only four).

Flatten one portion to a 20cm long, 15cm wide rectangle. Fold it in thirds lengthwise.

Let it ferment at 30 degrees for the second time. Once doubled in size, preheat oven to 200 degrees and bake for 20 minutes. After baking, brush with melted fermented butter while hot (melt 200g of butter beforehand).

Sprinkle sugar powder on top, it's ready!

Store at room temperature for a month or more; the flavor becomes even richer over time.

Enjoy sliced and paired with tea when you are free.

Divide into 6 parts (the picture shows 6 pieces, but it should be divided into 4).

Flatten one part to form a rectangle measuring 20CM long and 15CM wide.

Fold it up at two-thirds the length.

Allow to ferment in a 30-degree environment for the second time. Once the dough has doubled in size, preheat the oven to 200 degrees and bake for 20 minutes.

After baking, brush with melted butter while still hot (melt 200G of butter beforehand).

Sprinkle with powdered sugar, done!

Store at room temperature for up to one month; the longer it sits, the richer the flavor becomes.

Enjoy by slicing thinly when you have free time, paired with tea—it's fantastic!

It's also nice to package and give as a gift!

　　Five, traditional Norwegian Christmas treats---Christmas Pudding

Eating Christmas pudding during Christmas is a tradition for many Western people. Christmas Pudding, or Christmas Pudding, originates from the traditional Christmas food milk pudding porridge and dried fruit pudding. This Christmas pudding isn't difficult to make; it's just that preparing the ingredients is slightly troublesome.

Then mix all the materials togetherand steam it.It can be enjoyed with a good flavor, though some people might not like this taste. Those interested can give it a try. This item can last for a long time, so you can consume it gradually! Ingredients (main ingredients):50g butter,

　　125g bread powder,flour 0.25 spoon,125g raisins, 125g seedless raisins, 125g golden raisins, 30g soft candy, 30g red cherries,a little lemon zest, a little orange zest, a little carrot zest, a little apple pieces, a little walnut pieces, 30g almond flour powder, 125g brown sugar, 65g fine sugar, a little mixed spices, a little salt, 2 eggs, 80ml black beer Steps: 1. Take a large bowl and add all the dried fruits, bread powder, fine sugar, brown sugar, soft candy, carrot zest, cherries, lemon zest, orange zest, almond flour powder, mixed spices, flour, apple pieces, salt in sequence.2. Mix thoroughly. 3. Take another bowl and mix eggs into a liquid state, then add to the ingredients from step 2.4. Add black beer, and mix thoroughly by hand. 5. Use butter to coat an oven dish.6. Pour the mixed ingredients into the dish, pressing it down tightly. 7. Cover with baking paper or PE film, then wrap tightly with aluminum foil.8. Place the dish in a steamer pot filled with hot water (at least half-covered), and steam over low heat for about 2 hours. Pierce with a skewer to check if it is cooked through.Tips: Boiling water often overflows, so here's a tip: place a long-handled stainless steel ladle in the steamer pot, then cover and steam at low heat. You can leave without worrying about the fire; this delays boiling time, and even if it boils over, it won't spill. Remember to add water every hour to prevent burning.

　　Serving: Turn the pudding out of the dish onto a plate after cooling, then you can eat it.

Serve with brandy or fresh cream as decoration when eating.Six, traditional Norwegian Christmas treats---- Crispy and Flaky Serninakaker Cookies This cookie is also one of the seven traditional Christmas cookies in Norway; Norwegians must have them during Christmas."Sernina" means smart, beautiful, kind, or it could mean fairy. "Kaker" means cake or cookies. The preparation process for these cookies is very simple; no electric mixer needed to whip the butter or eggs, and no mold required, yet they taste great---crispy on the outside, chewy on the inside, sweet.

Main ingredients:

125g butter,

240g medium wheat flour,

50g sugar,

5g baking powder,

1 large egg (no less than 50g of egg liquid)

Surface decoration materials:10g egg white, 40g almond pieces and 10g pearl sugar

　　Preparation:1. Cut the butter into small pieces and soften at room temperature.2. Sift in medium wheat flour (240g), sugar (50g) and baking powder (5g). Gently mix until you get a coarse powder state.)

3. Beat a portion of the egg, about 10g, into another small bowl; beat the remaining yolk and white together.4. Gradually add the beaten eggs to the flour mixture while cutting with a spatula. Do not press; it's done when there are no dry spots. If too dry, you can add a few drops of milk.5. Put this in a sealed bag, roll into a long strip, and let it rest for an hour before using. 6. Divide the mixture into portions weighing about 20g each.

7. Roll each portion into a ball then press flat on parchment paper placed baking tray.

8. Use a fork to further flatten the cookies.

9. Mix together 40g almond pieces and 10g pearl sugar. Note: Process almonds in a food processor, sift them, and whatever does not pass through is almond flour.

10. Brush with egg white, then stick on almond pieces and pearl sugar.

　　11. Bake at 180°C for about 15 minutes until slightly golden. Let cool before sealing in a container.Butter 125g, medium flour 240g, sugar 50g, baking powder 5g, large egg (no less than 50g egg liquid)

　　Surface Decoration Materials:10g egg white, 40g almond flakes, and 10g pearl sugar

　　Preparation:

Cut the butter into small pieces and let it soften at room temperature.

Screen in 240g medium flour, 50g sugar, and 5g baking powder. Gently rub by hand to form a coarse powder state.

Separate a portion of the egg yolk into another small bowl, about 10g, and beat the rest with the yolk and white together.

Gradually add beaten egg liquid in small portions to the butter-coarse flour mixture, folding until evenly combined.

Do not press; stop mixing when there is no dry powder. If too dry, a few drops of milk can be added, this is the final mixed state.

Transfer to a plastic bag and gently roll into a long strip, then let it rest for one hour before use.

Divide into small portions weighing about 20g each.

Roll each portion into a ball on your palm, flatten, place on a baking sheet lined with parchment paper, and do the same for all pieces.

Use forks to press lightly, making the cookie rounds flatter.

Mix 40g almond flakes and 10g pearl sugar together. Note: Coarsely process the almonds in a blender, then sieve; what is left behind after sieving are the almond flakes.

Brush with egg white, stick on almond flakes and pearl sugar.

Bake at 180 degrees for about 15 minutes until slightly golden. Remove from the oven and cool on a rack before sealing in an airtight container.

　Small Tips:

Do not melt the butter.

Pearl sugar can be replaced with coarse granulated sugar, or omitted if preferred; however, almond flakes must not be missing.

Coarsely process almonds in a blender, then sieve; what is left behind after sieving are the almond flakes.