Are you still with me, have you a coffee to hand so you can sip it and read and peruse the next of the seven cookies we need to bake for the Christmas season? As with any Norwegian cookie, there is always some flavour to be incorporated be it cardamom, vanilla or mixed spices. Today we opt for vanilla and for those that can tolerate it, chopped almonds as a decoration. Let's get baking Scandi style.
Serinakaker ~ these cookies are usually in a families must make Christmas batch, we didn't make them last year although, these are a childhood favourite of mine and we missed them, I suspect I will end up making a second batch of these. They truly are yummy and really should not be kept just for Christmas! Looking through my Norwegian cook books, magazines and pull outs from over the years, I found 9 slightly different variations of this cookie, below is the one I usually use.
You will need:
♥ 200g plain flour
♥ 2 tsp baking powder
♥ 1/4 tsp salt
♥ 150g butter, cold and cubed
♥ 125g caster sugar
♥ 1 tsp vanilla extract
♥ 1 medium egg, beaten
♥ to decorate chopped almonds and crystal sugar
1. Mix the flour, baking powder, salt and butter until they resemble breadcrumbs.
2. Add in sugar and mix well.
3. Add in egg and vanilla extract and mix until the dough comes together. If it is a bit dry add a drop of water to bind it together, BUT do not let it get too sticky.
At this point there is mixed opinion as to how to roll out, I prefer option 1, but option 2 is just as good. It is all down to preference.
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| Dough wrapped in cling film and ready to chill in the fridge |
4. OPTION 1: Roll out the dough on top of some cling film and create a long sausage shape with it, so that the diameter is about 5cm. Cover in cling film and leave in the fridge for 2 hours to chill and firm up the dough ready for slicing. If in a rush, put it in the freezer for 20~30 minutes. Once the dough is firm, slice into approx. 0.5 cm slices and place on a prepared baking tray, leaving a couple of centimetres space between each cookie.
OPTION 2: Make small dough balls and put onto a prepared baking greased baking tray or alternatively use baking paper. Push down the dough ball with your thumb to create small disc shapes. Leave a couple of centimetres between each cookie.
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| Slice cookies so they are approx. 0.5 cm in width |
5. Glaze the top of each cookie with egg white and scatter with the chopped almonds and sugar.
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| Egg white glaze and chopped almonds, skin on for colour |
6. Bake in a preheated oven of 200 degrees Celsius, 180 degree Fahrenheit or Gas mark 6 for 8 ~10 minutes. The cookies should look light golden. Cool on a wire rack.
These biscuits keep well in an air tight container and are ready to serve to visitors but should they become a tad soft, you can pop them back in the oven at 150 degrees Celsius for about 5 minutes or so, let them cool completely to crisp back up.
♥ Happy Christmas baking ♥
It is a good job that I am just looking at these cookies and not eating them all!! xx
ReplyDeleteI know what you mean. I am trying very hard to be good this year, but it is hard... It is just such a fulfilling feeling have all these goodies here ready to share with people. I think that is part of why I love this time of year. X
DeleteSelma, great cookies-LOVE almonds and your pictures are fabulous. Time is against me but I have a couple of days off Christmas week, the students arrive and are expecting a feast. Would the dough last in fridge for a day or two before baking?
ReplyDeleteHelen
The dough will easily last a few days. But you could always freeze it just remember to take it out of the freezer the night before you would like to use it. Do let me know how you get on x
DeleteI love baking but somehow get put off at the decorating stage - whether its the icing of a cake or glazing a biscuit. These do LOOK so good though and if I didn't do the glaze I would miss that.....!
ReplyDeleteThis isn't really decorating but it is part if the biscuit. Give them a go Beth. They taste great x
ReplyDelete