fredag 13 december 2013

Christmas Cookies

Traditional Christmas cakes from Norway called Fattigmann, Smultring, Krumkake, Kransekake and Tjukklefse. Traditional Christmas Cakes from Sweden called Lussebulle, Havreflarn and Rullrån. Traditional Christmas Cake from Romania called Gogosi. This mixed with a few non-traditional variatons of American Chocolate Chip Cookies. You can find all the receipts here on my blog so just click on the link under the picture and explore the Cookie world!

Gogosi – Romanian traditional Christmas cake which is a variation of doughnuts

Chocolate Chip cookies with oatmeal and banana

Havreflarn - Traditional Swedish Christmas cookies  with oatmeal

Kransekakebiter - Almond Cookies made of Kransekake dough, traditional festive cake in Norway

And here is the link to the traditional Kransekake - Norwegian Festive Cake

Smultringer- Norwegian traditional doughnuts

Fattigman- Norwegian traditional Christmas cookie

Krumkake – A traditional Norwegian cookie  and called Rullrån in Swedish.

Pepperkake- traditional Norwegian and Swedish Gingerbread cookies

Lussebulle- traditional Swedish Lucia Roll with Saffron

Tjukklefse – A traditional Norwegian cake

Chocolate Chip Cookies with chickpeas


Delicious Almond cakes

This is a variation of the Norwegian Kransekake that is used for festive occations, even for Christmas.

500 gr almonds
4 eggwhites
500 gr icing sugar

Blanch half of the almonds by boiling them in water on the stove for 3-5 minutes. Remove and cool and remove the skin by pressing the almonds out of the skin with your fingers. Leave the almonds on a towel to dry. When dried (overnight), grind in an almond grinder both the blanched and unblanched almonds. Do not use a food processor or mixer to grind the almonds. It will not make the right texture and the cakes will fail. You have to grind with a almond grinder.

Add the egg whites and the icing sugar to the grinded almonds. Mix to a dough. You can put the mix in the pan and stir on low heat on the stove until it forms a sticky dough.

Remove from oven and let it cool off. Wrap in plastic wrap and leave it to rest in a cool place for a couple hours.

To make the cakes form round cakes and press them a bit flat. Or make small short sticks. Place on baking paper on a baking tray and bake in the oven at 200 celsius degrees for about 10 minutes. Take out and cool the cakes.

Melt chocolate and dip the cakes in the chocolate and let it cool.

Keep the cookies in a cake box or in the freezer.


These Oatmeal cookies are old traditional Swedish Christmas cookies. They are delicious served with whipped cream.

This makes about 24 cookies
When serving you put two together with whipped cream inside, so it will make 12 ready to serve cookies.

75 gr butter
1 dl sugar
1 dl oatmeal
1 dl flour
1,5 tbs milk
1,5 tbs syrup (light)
1 tsp ginger
0,25 baking powder

Heat the oven to 200 Celsius Degrees

Place a pan on the stove. Melt the butter in the pan. Turn off the stove and remove the pan. Mix the sugar, oatmeal, flour, milk, syrup, ginger and bakingpowder into the melted butter.

With a tablespoon place small cakes on a baking paper on a baking tray. For one cake take 1/2 tbs batter. Place them with distance from each other on the tray, since they will melt down and float out flat in the oven while baking.

Bake in the  middle of the oven for five minutes or until golden brown. They should look a bit like caramel.

Take out from the oven and let them cool off before you remove them from the baking tray.

You can store them in a cake box or in the freezer. When serving you whip cream and put in the middle of two cakes. Don´t let them sit after putting the cream inside since this will make them soft.

They should be crispy when served.


This is the Norwegian style doughnut made for Christmas in Norway and also one of the cakes that belongs to the ”seven kinds” that you are supposed to have on your coffee table.

4 eggs
250 gr sugar
1 dl whipped cream
100 gr butter
1 tsp lemon zest
¼ tsp ground cardamom
1 tsp horn salt
500 gr flour

Whisk egg and sugar white and fluffy.
Add the whipped cream and the melted cooled off butter.
Add the lemon zest and horn salt.
Mix all the ingredients together. Add the flour and mix thoroughly.
Cover the dough with plastic wrap and let it rest in the refrigerator.

Making the Smultringer:
Roll the dough with a roller on the table to a thickness of about 4 mm. Cut the doughnuts with a doughnut cutter (round with a small hole in the middle).

Fry the Smultringer in oil or coconut fat until golden brown. Take out and cool of on baking paper. The Smultringer can be stored in a cake box or better in the freezer.

To serve they can be served plain or heat them a little and roll in sugar. You can even sprinkle with icing sugar through a sieve or even serve with icing like American doughnuts. However, traditionally in Norway they are served plain. 


Norwegian traditional Christmas cookie that belongs to the ”seven kinds” that is supposed to be on a Norwegian Coffee table for Christmas.

6 eggyolks
6 tbs sugar
6 tbs whipped cream
½ tsp cardamom
200-250 gr flour

Whisk egg and sugar stiff and fluffy

Mix in the whipped cream

Sift 200 gr of the flour and stir in carefully. The rest of the flour you use for the rolling.

Divide the dough in smaller parts and roll out a little at the time.

Cut the cakes into rectangular pieces (see picture) and make a cut in the middle.  Form the “fattigman” by putting the end of the rectangular cut cake through the cut in the middle (see picture).

Fry the cakes in oil or coconut fat until golden brown. Take out and put on baking paper to cool off.

For serving they can be served as they are or even heated a little and turned in sugar (or turned in sugar mixed with cinnamon). You can even sprinkle with icing sugar through a sift before serving. However traditionally in Norway they are served plain.

torsdag 12 december 2013

Gingerbread cookies

Gingerbread Cookies and Lucia Rolls with Saffron. This is a “must” in Sweden and Norway for Christmas. At Lucia, 13th December in Sweden we also eat Gingerbread Cookies and Lucia Rolls. Here on my blog I have receipts for both Gingerbread Cookies and Lucia Rolls that are great tasting. At the end I am giving you the link to the Lucia Rolls with Saffron.

Gingerbread Cookies

2 ½ dl brown sugar
¾ dl syrup (light)
¾ dl water
150 gr butter
1 tbs ground cinnamon
1 tbs ground ginger
1tsp ground cloves
8 dl flour
1 ½ tsp bicarbonate

Mix the sugar, syrup, spices and water in a pot on the oven. Heat until the sugar and syrup has dissolved in the water. Add the butter and let it melt.

Take the pot off the oven and let it cool off without stirring.

Add the bicarbonate and ¾ of the flour. Mix the dough to a smooth paste. Let the dough rest packed in plastic wrap. You could let it rest for some hours or even until the next day in a little cool place.

Baking the cookies:
Set the oven to 175 degrees Celsius.

Work the dough smooth on the table. If it is soft add the remaining flour while working it with your hands.

Use a roller to roll the dough thin and cut cookies with gingerbread cake cutters.

Put the cakes on baking paper on the baking tray. This will let you remove them easily when baked.

Bake for about five minutes or watch them carefully to see when they are done.

Cool off on the tray before you remove the cakes.

When cooled off you put the cakes in a cake box or in the freezer.


When you serve the gingerbread cookies they can be served as they are or with icing made from icing sugar. For the icing you can take icing sugar and mix with some drops of water or egg white. If you want it more decorative you can even add food color to the icing. Use your creativity.This receipt is great tasting, and I can roll it without adding any flour! I love the consistency of it really.

Lucia Rolls with Saffron

Visit my other link for the receipt of the best Saffran Rolls!

tisdag 10 december 2013

Gogosi - Romanian style doughnut

Gogosi is made in Romania for Christmas, Easter and special holidays.

2 eggs
2 tablespoons butter, melted
1/3 cup sugar + 1 teaspoon
Zest of one lemon

For frying
3 cups of oil for frying

For decorations
2 cups of icing sugar (to dust doughnuts)
Vanilla sugar

Mix the yeast, warm milk, one teaspoon of sugar, and one teaspoon of flour in a small bowl and set aside to activate for 5 minutes.

In a large bowl, combine eggs, the remaining sugar, lemon zest, and melted butter.

Add yeast mixture and slowly incorporate the flour, until the dough is well combined.

Gently flour your workspace, and knead your dough. Place the dough in a clean bowl, cover with a tea towel, and allow it to rest for 20 minutes.

Once the dough is rested, separate it into four sections in order to make it easier to work with and roll the dough out about ¼ inch thick.

Use a medium-diameter glass to cut out circles, or another cake cutter.

Heat about 4 cups of oil (about 3” deep) in a large pan to ~350 (F) degrees.

While the oil is heating, combine vanilla sugar, and powdered sugar in a separate bowl (this is for sprinkling your doughnuts).

Place a few doughnuts in at a time, allowing them to fry for about a minute on each side. Once the doughnuts are golden brown, remove and place them on paper towel lined tray.

Allow the doughnuts to cool down for a couple of minutes, and you can either roll them in icing sugar, or use a sieve to sprinkle them lightly before serving.