Homemade Recipe for Berlin Ring Cookie Christmas Snack

Berlinerkrans Cookies Dry, Norwegian for Berlinerkranser means Berliner wreath. It is one of the seven traditional Christmas confections in Norway, with a bow-like appearance and very light and crispy texture, decorated with pearl sugar. Take a look at its recipe; it's somewhat like Margarita cookies, using cooked egg yolks. However, it also uses raw egg yolks, making the preparation slightly more complex, especially when rolling out the dough into thin strips, which requires patience. The remaining egg whites can be used to make mutton shreds，, stir-fried meat, ribbons for baking Fannycake or wafer cookies—whatever you like. Berlinerkrans Cookies

Dough ingredients: 1 cooked yolk, 1 raw yolk, 30g sugar, 100g butter, 150g plain flour

Surface decoration: a little egg white and pearl sugar (coarse granulated sugar)Note: The amount of butter and sugar here is the minimum; it's not recommended to reduce them further. Method for Berlinerkrans Cookies 1. Sift 150g flour, add room-temperature softened 100g butter, mix lightly into coarse crumbs, and set aside. 2. Mash 1 cooked yolk (or sift) with 1 raw yolk.

Note: Sieving the yolks results in better texture without any lumps.

3. Add sugar and beat to a thick consistency.

4. Add the "butter crumb" from step 1 into the "yolk mixture" and mix well.

Note: Do not overmix.

5. Pour directly into a plastic bag, roll into long strips (to avoid sticking);

Refrigerate for 2 hours or overnight.

6. Remove dough, divide into small portions, about 6-8g each.

7. Take a small portion and gently roll it into thin strands; then cross the ends like a bow, brush with egg white, and stick with pearl sugar (standard is pearl sugar, but coarse granulated sugar can be used as well). Note: If the dough is too hard, you can first form a thicker strip before rolling thinner ones to prevent breakage.

8. Repeat until all portions are done, arrange on baking sheets. Preheat oven to 180 degrees, bake for about 12 minutes until edges slightly colored.

Note: Do not overbake; the cookies should be light and crispy.

9. Remove from oven, cool on racks, then store in an airtight container.

Tips

1. Butter must not melt!Must not melt! Otherwise, it will lose its light and crispy texture.

2. To keep the cookies soft, do not add water or liquid to the butter.

3. Rolling thin strands requires patience; handle gently and with a mix of pressing and rolling to avoid breaking.

Tips

1. Make sure the butter does not melt! Do not let it melt! Otherwise, you will lose the crispy texture.

2. To keep the cookies soft, do not use too little butter and avoid adding liquid.

3. Be patient when rolling into thin strips; they are prone to breaking. Gently roll and shape them.