So far we have made 2 of the 7 cookies traditionally baked in Norway for Christmas. Today we turn to number 3. The cookies being baked today are found all over Scandinavia and particularly in Denmark. The can be bought in tins in the UK super markets, under the title of Danish cookies too. But nothing beats home made, right?
I myself had not made these before this year, although they have featured heavily in our household over the years. Now I felt it was time to incorporate them in this years choice of 7 cookies.
You will need:
♥ 250g plain flour
♥ 75g granulated sugar and some for the topping too
♥ zest of 1 large lemon
♥ 200g butter, chilled and cubed
♥ 1 egg, lightly beaten
1 Mix the flour, sugar, butter ad lemon zest together with a wooden spoon until it forms a dough. I tend to then use my hands to bring it together into a smooth firm dough ball.
2 Cover in cling film and leave to chill in the fridge for an hour.
3 Remove from the fridge and roll it out between two sheets of greaseproof paper to avoid it sticking to the rolling pin. Roll out into a rectangle shape to a depth of 1cm. I find it easier to divide the dough in half and do this twice.
4 Brush over the top the beaten egg and sprinkle very generously sugar on top. Gently roll the sugar into the top of the dough, this will form the delicious crisp part to the cookie.
5 Cut the dough into rectangle shapes of about 5cm x 3cm. You should be able to make about 30 -35 cookies.
6 Place cookies on a lined baking tray and bake for 15-18 minutes at 190 degrees Celsius or until golden brown.
7 Allow to cool thoroughly before storing in an air tight jar.
These cookies should keep for 2~3 weeks, they are so lovely as the lemon zest adds just a very subtle flavour, just delicious.
Follow the links to discover the Christmas cookies we have baked so far this year:
Chocolate & Cardamom ~ Cookies number 1
Serinakaker ~ Cookies number 2
♥ Let me know if and what you are baking for Christmas ♥