Someone recently said I'm more Norwegian than the Norwegians. Maybe there is a tad of truth in that living away from Norway and not surrounded by all the Christmas well being that Scandinavia is so great at producing, I produce my own slice of Norway right here in the middle of Oxfordshire. I make no apologies.
This brings me tidily onto the final Christmas cookie bake of the season, number 7. I follow several Norwegian bakers and cooks and this one comes from the wonderful man that is Paul. Paul was born and raised in Oslo, Norway by his grandmother and aunt. He now lives in NY and has a hugely successful business based on lifestyle, design and cooking. If you do not know him, then you are missing out. He goes by the name of Sweet Paul .
You will need:
♥ 2.5 cups of plain flour
♥ 1 tsp salt
♥ 3/4 tsp ground cardamom
♥ 3/4 tsp ground cinnamon
♥ 220g room temp butter
♥ 1 cup of icing sugar and a further 2 cups
♥ 1 tsp vanilla extract
♥ 2 cups of finely chopped walnuts
Preheat the oven to 180 degrees
Mix together, flour, salt, cardamom and cinnamon.
Beat the butter and 1 cup of icing sugar together until it is light and fluffy.
Add the vanilla extract and mix further.
Add the flour mix to the egg and sugar mix, mixing until just combined. Do not overwork it.
Add the walnuts and mix thoroughly.
Using about 1 tablespoon of mixture make the dough into crescent shapes. I made them into sausages first and then shaped them from there.
Place on a lined baking tray about 5cm apart as they will swell in the oven.
Bake for approx. 12-15 minutes or until golden.
Cool on a wire rack until they are cool enough to handle but still warm.
With the remaining 2 cups of icing sugar hold a sieve over the crescents and dust them with the sieved icing sugar.
Cool now until cold and then they maybe kept in an airtight box for up to 2 weeks.
♥ Seven different Christmas cookies
are now made with love, enjoy ♥
The previous six cookie bakes for 2015 are: