Eclectic Home and Life: Fingerkremkjeks Christmas Cookies 4

December 11th

As always this month is running away and we are quickly at Christmas cookie baking 4 of 7. As this is the third year of posting about Småkaker (Small cakes) at Christmas whereby Norwegian families

Fingerkremkjeks Norwegian Christmas Cookies

bake 7 varieties of biscuits for the festive season, I have now shown you all the ones that we dip into. Therefore I am searching far and wide and looking to other Norwegians to see what their family favourites are. As you would expect many are the same as the ones I have already blogged about.

However in trawling through old Norwegian Christmas magazines, I stumbled upon the following recipe from 2004, whereby the article implies that Christmas is not Christmas for many Norwegian families without this biscuit. Blow me down, I have not seen it or heard of it before, so baking I began...

Dough ready for the fridge

Fingerkremkjeks
~ Finger Cream Biscuits

You will need:

♥ 250g butter
♥ 150g sugar
♥ 2 egg
♥ 500g plain flour
♥ 1 tsp vanilla sugar or essence a drop or two
♥ 1 tsp hornsalt or baking soda

♥ possibly a little cream

Filling:

♥ 250g coconut oil
♥ 1 egg
♥ 250g icing sugar
♥ red food colouring
♥ rum essence

1 Whisk the sugar and butter until light and fluffy. Stir in eggs one at a time.

Once refrigerated the dough will be hard

2 Mix in the flour, vanilla sugar, hornsalt into the butter mix. If the dough is a tad too hard then you can add a drop or three of cream to loosen it up a bit.

3 Let the dough rest in the fridge OVERNIGHT.

4 The dough will now be very hard and can actually be sliced. I tend to slice off a piece and then use that to roll out. Roll out dough to a thin level, approx 3-4 mm. Using a glass and not cookie cutters cut out circles and place on a lined baking tray.

5 Bake on 150 degree C for 10-15 minutes or until light golden brown. In my oven it was barely 10 minutes.

6 Cool on a wire rack

7 Meanwhile make the filling by melting the coconut oil and then allowing to cool slightly.

Sliced dough, ready for rolling

8 Whisk egg and icing sugar together and then add cooled coconut oil and a drop or two of red food colouring and rum essence if using.

9 Making sure the filling has stiffened a bit before loading up the biscuits, otherwise the filling will spill out. Make sure to place filling in the center of the biscuit before placing the top biscuit and gentle pushing down to spread the filling.

10 Biscuits must be stored in an air tight container.