Christmas Five on Friday

December 9th (second post of the day)

Every December I write a post a day to share my love of the festive season.  My Scandinavian heritage is largely to blame for my enthusiasm for this time of year and those of you who read this blog may remember that I began blogging originally just at Christmas time so that there was a record of our family traditions and all the recipes for my children to follow in years to come should they so wish, helping to keep the traditions alive.

Today is day 9 so I cannot share all posts but I will pick out 5 photos from five different blog posts so far this month in case you are interested...



Festive knitted wrist warmers

A fun and easy knit, free pattern in above link

Brunne Pinner Cookies

A gentle Christmas nutty flavour cookie,
recipe in above link

Kitchen pot holder

Knitted heart, knitted double so it can be used as a pot holder,
free pattern in above link

Norway's favourite Christmas cookie: Pepperkaker

A must make cookie in our Christmas house,
free recipe in above link

Advent cake

A great cake to eat in the run up to Christmas,
full of subtle Christmas flavours without
being over powering.  Keeps for well
over a week, free recipe in above link

Joining in with Amy in December to bring some festive posts, 

do pop over and see what others are sharing today

♥  Wishing you all a calm and happy 

run up towards the end of December  ♥

Brune Pinner Christmas Cookies 2 2016

December 5th

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

Ingredients all ready

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

Notice each piece has been topped and tailed on a slant

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.

Brune pinner already to eat
and gift this Christmas

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.

Eat & enjoy

 ♥   Eat & Enjoy   ♥