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| Brunne pinner, crochet and coffee, perfection |
Perhaps one of the most popular Christmas cookie in Norway is that of Brune pinner, direct translation is the rather unfortunate ~ brown sticks, not so attractive sounding are they! But do not be fooled. These quick and easy to bake cookies are moorish, they will all be coming back for more.
So onto the second of 7 Christmas cookie bakes without further ado I give you ~
Brune Pinner
You will need:
♥ 200g softened butter
♥ 200g sugar
♥ 1 egg yolk
♥ 1 tablespoon golden syrup
♥ 1/2 teaspoon cinnamon
♥ 1 teaspoon vanilla sugar (optional)
♥ 1 teaspoon baking soda
♥ 300g plain flour
Topping:
♥ egg for brushing
♥ pearl (nib) sugar ~ not easy to find but Ikea, Scandinavian kitchen and Ocado in the UK do sell it, as will specialist cake shops
♥ chopped almonds with skin left on
1 Beat the butter and sugar to a fluffy creamy consistency.
2 Mix in the remainder of the ingredients .
3 Knead the dough till it all comes together.
4 Divide into 6 equal portions.
5 Roll out each portion into a long sausage on a baking tray covered with grease proof paper.
6 Press sausage flat so it it roughly finger size in width and a few mm in height only.
7 Brush over the egg on each sausage finger and then drizzle over the pearl sugar and chopped almonds.
8 Bake in pre heated oven at 175 degrees for approximately 10 minutes until just touched by a golden colour.
9 Cool ever so slightly and then whilst still warn cut each finger on a slant to divide up into individual pieces.
10 Cool on a wire rack and keep in an air tight container. Will keep for 7 - 10 days.
These cookies make an ideal gift for teachers at Christmas, hostess thank yous and of course for the unexpected Christmas visitor. Tie a ribbon around them, pop them in a spare jam jar with a Christmas adornment and you have a quick home made gift.
So onto the second of 7 Christmas cookie bakes without further ado I give you ~
Brune Pinner
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| Ingredients all ready |
♥ 200g softened butter
♥ 200g sugar
♥ 1 egg yolk
♥ 1 tablespoon golden syrup
♥ 1/2 teaspoon cinnamon
♥ 1 teaspoon vanilla sugar (optional)
♥ 1 teaspoon baking soda
♥ 300g plain flour
Topping:
♥ egg for brushing
♥ pearl (nib) sugar ~ not easy to find but Ikea, Scandinavian kitchen and Ocado in the UK do sell it, as will specialist cake shops
♥ chopped almonds with skin left on
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| Notice each piece has been topped and tailed on a slant |
2 Mix in the remainder of the ingredients .
3 Knead the dough till it all comes together.
4 Divide into 6 equal portions.
5 Roll out each portion into a long sausage on a baking tray covered with grease proof paper.
6 Press sausage flat so it it roughly finger size in width and a few mm in height only.
7 Brush over the egg on each sausage finger and then drizzle over the pearl sugar and chopped almonds.
8 Bake in pre heated oven at 175 degrees for approximately 10 minutes until just touched by a golden colour.
9 Cool ever so slightly and then whilst still warn cut each finger on a slant to divide up into individual pieces.
10 Cool on a wire rack and keep in an air tight container. Will keep for 7 - 10 days.
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| Brune pinner already to eat and gift this Christmas |
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| Eat & enjoy |
♥ Eat & Enjoy ♥
They look delicious. And a perfect size to dunk in my coffee! I love anything with cinnamon in. That is Christmas to me. We're hopefully decorating our Gingerbread house today. 🎄 X
ReplyDeleteOoh how did the house assemble Jules? These cookies are perfect for dunking it's true xxx
DeleteThey look and sound delicious, I must look for some pearl sugar.
ReplyDeletePearl sugar adds just that bit extra but you can just drizzle normal castor sugar too Annie
DeleteThey look really good and I love the idea of the jam jar with a seasonal adornment, the perfect gift.
ReplyDeleteSimple decoration and using things readily to hand is brilliant I agree mama
DeleteThose really look good!
ReplyDeleteThanks Ellen
DeleteThey look delicious.
ReplyDeleteThey truly are moorish Meredith
DeleteLoovely blog you have
ReplyDelete