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Archive for the ‘Christmas’ Category

Bordstabler

Ok, I know it’s not Christmas yet, it is not even December, however, I just get so excited about this time of year 🎅 Anyway, this cookie doesn’t have to be a Christmas cookie, it could be like a little side dessert for any occasion.

Bordstabler are wonderful Norwegian Christmas cookies. They are tender butter cookies with a strip of delicious almond meringue on top. I served these cookies for the Blacksmith gang and the cookies were all gone except for 3 by the end of the meeting.

The dough itself gave me a bit of trouble though. After all ingredients were added it still appeared very soft and tacky but I figured it would set up some in the fridge, which it did, but not enough. So I had to knead the dough while adding more flour until it was smooth and no longer sticky. That being said I have written the recipe up the way I followed it, but you need to know that you’ll probably have to add a little more flour than the recipe calls for and I would add it in as needed while kneading the dough. Even though the dough was temperamental the cookies were well worth the effort. I hope you enjoy these Bordstabler as much as the Blacksmith gang did 🙂

Bordstabler (makes about 25 cookies)

Ingredients:

1 egg yolk

1/2 tablespoon heavy whipping cream

60 g sugar (2.1 oz)

125 g butter, at room temperature (4.4 oz)

125 g flour (4.4 oz), plus more while kneading dough

Filling:

2 egg whites, at room temperature

120 g confectioners’ sugar, sifted (4.2 oz)

120 g almond meal/flour(4.2 oz)

Directions:

Using a hand-held mixer beat together the egg yolk, whipping cream and sugar. While continuing to mix add butter and flour in 1/3 increments until all incorporated. Place dough on a well-floured surface; knead dough adding more flour as needed until dough is no longer sticky. Wrap dough in plastic wrap and refrigerate for a minimum of 1 hour.

Before you take the dough out of the refrigerator, make the filling.

To make the filling: whip the egg whites until stiff. Sift the confectioners’ sugar over the egg whites and add almond meal, fold into egg whites. Place filling into a pastry bag fitted with a tip of your choice (I used# 21) and set aside. If you don’t have a pastry bag and tip, simply just spoon the filling onto dough.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper.

Sprinkle your work surface with flour and roll the dough out to 2 mm thickness. Using a pastry cutter, cut out the cookies to a 2 x 10 cm rectangle (0.8 x 4 in). Gently lift up dough rectangle and place on baking sheet. Using your pastry bag squeeze a long strip of filling onto each dough rectangle.

Bake for 10 minutes or until golden. Allow to cool on baking sheet for a few minutes before moving cookies to a cooling rack.

Source: adapted from dinmat.no

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Honninghjerte

Honninghjerte

Honninghjerter has a special place in my heart. I remember as a child always starring at the hearts in the store and it was a special occation when I was allowed to get one. The hearts are sold only at Christmas time and they are decorated with a glansbillede which were very popular in Denmark when I was growing up. All the girls in my class would collect glansbilleder and we would trade them with each other, so making these Honey Hearts brought back a lot of wonderful memories.

Making Pre-dough, melt honey and mix with flour, store dough for 1 month.
To break up Pre-dough, carefully chip dough into small pieces using the tip of your knife.

Honninghjerter is typically not a Christmas cookie or cake that you bake at home for Christmas, perhaps because it is a rather lengthy process to make them. It is only in the past few years that they have become popular to make and I have seen them on different Danish food blogs. What I found was a lack of description and direction on the details on how to make them. For example, what is the best way to break up the very hard Pre-dough and there were no descriptions anywhere of how big the hearts should be, when cut out. So this has really been a trail and error ordeal, but the hearts turned out wonderful and they tasted just like I remember them, like Christmas 😀

Mixing dough can be a rough ride, chop Pre-dough into small pieces to make mixing easier. Image #2 is dough after 3 minutes of mixing, image #3 is dough after 6 minutes of mixing. Dough will be very sticky.

Mixing dough can be a rough ride, chop Pre-dough into small pieces to make mixing easier. Image #2 is dough after 3 minutes of mixing, image #3 is dough after 6 minutes of mixing. Dough will be very sticky.

Making Honninghjerter is a very long process. If you want them ready for Christmas, you should make the Pre-dough around mid November. The Pre-dough should rest for 1 month but you can probably get away with less, if you get a late start. The Pre-dough will get very hard after a month of resting, and this is normal. I found the best way to break up the hard dough is by carefully inserting the tip of a sharp knife and twist the knife to break loose the dough. The smaller the pieces, the easier it will be to mix everything up later, so feel free to give the dough a quick chop after it’s broken up.

Dough will be very sticky, use plenty of flour for rolling.

Using a cookie cutter will save you time. My pre-baked hearts were 11 cm wide (4.3 inches) which were a little too big. Note: dough will spread out quite a bit during baking. When rolling the dough it will be very sticky, use plenty of flour for rolling.

As for the size of the hearts I didn’t know what size cookie cutter to buy, so I simply just cut a template out of paper and cut them out with a knife (which turned out to be very time consuming). My pre-baked hearts measured 11 cm wide (4.3 inch) but grew quite a bit during baking to 15 cm wide (5.9 inch). The hearts are suppose to be big but I thinks mine turned out jumbo 🙂 so I would recommend scaling them down a bit.

After baking the heart will be a little hard. They now need to rest with a moist towel in the refrigerator for 3-4 days. This is how I did it without the towel resting directly on the hearts.

After baking, the heart will be a little hard. They now need to rest with a moist towel in the refrigerator for 3-4 days. This is how I did it without the towel resting directly on the hearts.

Honninghjerter – Honey Hearts (makes 13 large)

Ingredients:

Pre-dough: (made 1 month ahead)

500 gram honey

500 gram all-purpose flour

Directions for Pre-dough:

Pour honey in a small cooking pot and heat to 40-50 degrees Celsius (104-122 degrees Fahrenheit). Combine warm honey and flour until a smooth mass, place into a container and seal with lid. Store container in a cool, dry place for a minimum of 1 month. The honey pre-dough will get very hard, which is alright. It will soften up again later in the recipe.

Honninghjerter dough:

2 egg yolks

10 gram hjortetaksalt

10 gram potaske

1 tablespoon water

Pre-dough, chopped into small pieces

5 gram ground cinnamon (approx 1 small tablespoon)

5 gram ground ginger (approx 1 small tablespoon)

5 gram ground cloves (approx 1 small tablespoon)

200 gram dark chocolate (for decorating)

Directions for Honninghjerter:

The Pre-dough will now be very hard. Take a sharp knife and carefully start chipping away at the hard dough. Put tip of knife into dough and give a twist to break up the dough little by little. Smaller pieces of honey dough will make your work easier later on, so if you have big chunks, chop them smaller.

Mix egg yolks with hjortetaksalt, set aside. Stir potaske into water until completely dissolved, set aside. Place pre-dough pieces into the bowl of a stand-mixer (the mixing can also be done by hand but will require a lot of muscle). Add egg mixture and potaske mixture to dough. Add cinnamon, ginger and ground cloves. Start mixer on low for 3 minutes, it will be a rough ride. Increase speed to high and mix for another 3 minutes, dough will now become smooth and very sticky.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Line baking sheets with parchment paper and sprinkle paper lightly with flour, set aside.

Sprinkle a very generous layer of flour onto your work surface and scrap dough out onto floured surface (using a wooden spoon works really well for scraping out the sticky dough). Sprinkle more flour on top of dough and give a quick knead. Roll dough out to 4 mm thickness (0.15 inch), sprinkle more flour as needed. Press or cut out heart shapes, using a spatula, place hearts onto baking sheets leaving 5 cm  (2 inches) distance between hearts. Repeat rolling of scrap dough and cutting out hearts until dough is used up. Bake hearts for 8-10 minutes. Test for doneness by gently pressing a finger into center of heart, when done it should spring back and not leave a finger imprint.

Storing hearts: Allow hearts to cool completely. Using a pastry brush, remove excess flour from bottom of each heart. At this point the hearts will be quite hard and they now need to soften up for a couple of days in the refrigerator. Place hearts in a container with a moist clean towel. I did this by lining a box with plastic, place hearts inside box, then one of my cooling racks and then the moist towel. The rack just prevents the moist towel from resting directly on the hearts. Seal container and store in refrigerator for 3-4 days. After the four days, continue to store hearts in refrigerator in a regular contain, but without the moist towel. Hearts can last for over a month in refrigerator. Note: remove only the hearts that you need, brush with melted chocolate and enjoy the same day. GlĂŚdelig Jul and Merry Christmas.

Honninghjerte

Honninghjerte

Source: Claus Meyer

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Nougatmandler

Nougatmandler

Nougat is a sinfully delicious paste that is used quite often in Denmark. Nougat can be made from sugar or honey, toasted almonds, hazelnuts, walnuts and/or pistachios. There are a number of different variations of nougat but the one I am using here is a soft nougat made with hazelnuts.

The melted Nougat is added in three additions and then gently tossed and separated with confectioners sugar.

Nougatmandler is quick and easy to make. Make sure the ceramic bowl you’re using is chilled all the way and be aware that you may have to place the bowl back in the refrigerator for a few minutes, in-between each addition of the warm melted nougat. The final outcome is a crunchy toasted almond  hidden in a soft shell of sweet nougat. Makes for a perfect little snack.

Nougatmandler – Nougat Wrapped Almonds

Ingredients:

100 grams whole almonds with skin on

100 grams nougat

50 grams confectioner sugar

Directions:

Preheat oven to 350 degrees F, place almonds on a baking sheet and toast for 5 minutes. Remove almonds from oven and place in a ceramic bowl in refrigerator until completely cold.

Place confectioner sugar in a small bowl and set aside. Over a waterbath melt the nougat. Bring the cold bowl with almonds out of refrigerator and add 1/3 of melted nougat, stir with a small rubber spatula until nougat starts to set and thicken. Add the second 1/3 of nougat and repeat stirring. Place bowl back into refrigerator between nougat additions if needed. Finally, add the last 1/3 of nougat and repeat stirring. Pour nougat almonds into bowl with confectioners sugar and gently, using your fingers, work the confectioners sugar around each almond. In the end, place almonds into a sieve and gently tap the excess sugar off the almonds. Store almonds a covered container in a cool location. Makes for a wonder snack, enjoy!

Source: Mette Blomsterberg

Soft Nougat

Soft Nougat

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Cranberry-Walnut Chocolate Chip Cookies

Cranberry-Walnut Chocolate Chip Cookies

I have been on the hunt for a go-to-cookie for a long time now. One that fits anytime of the year, one that is quick and easy to make and I think I have finally found one. I have made these both with and without the walnuts, not everybody like nuts you know, and they are equally good with and without. They tend to spread out a little more without the nuts, but that’s OK. These cookies have a wonderful background flavor of brown sugar, which reminds me of a Blondie, and the combination of walnuts and cranberries gives them a slight crunch and makes them nice and soft, all at the same time. These cookies are definitely a keeper and I think you’ll really enjoy them as well.

IMG_4909

Roll dough into 1 1/2 inch balls

Ingredients:

2 3/4 cup all-purpose flour (360 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup butter, room temperature (226 grams)

3/4 cup sugar (155 grams)

1 cup packed brown sugar (185 grams)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

10 oz. semi-sweet chocolate chips (280 grams)

1 1/2 cup dried cranberries (140 grams)

1 cup chopped walnuts (112 grams)

Directions:

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sift together flour, baking soda, baking powder and salt, set aside. Cream butter and sugars until smooth and soft, about 2-3 minutes. Add eggs one at a time and beat until smooth. Add vanilla and mix until fully incorporated, scrape down sides of bowl as needed. With mixer on low, add flour in three increments and mix only until fully incorporated. Add chocolate chips, cranberries and chopped walnuts, mix only until incorporated. Working quickly, roll dough into 1 1/2 inch balls (approx. 4 cm), place on prepared baking sheet 2 inches apart (5 cm). If dough feels very soft when rolling, place baking sheet with dough balls in refrigerator for 5 minutes before baking. Bake for 16-20 minutes or until done. Cool and baking sheet for 2 minutes before transferring to cooling rack. Enjoy!

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Source: adapted from Bakerella

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Norwegian Julekake

Julekake is a Norwegian Christmas Bread which is really easy to make. The original recipe called for candied citron which I think is what we reffer to as “Sukat” in Denmark. I had neither on hand but I did have candied orange peel which I believe is more or less in the same family. The candied orange peel does render a very unique flavor to the bread, a flavor you either love or hate 🙂 So if your not a fan, you can always just leave it out or maybe replace it with some dried cranberries, yum!

Making Julekake

The bread is served either warm or toasted with soft butter or some jam. I would like to point out that the unique candied orange flavor goes really well with Nutella, although I don’t think Nutella would be a traditional way of serving the bread, but delicious nonetheless.

Julekake (makes 1 loaf)

Ingredients:

1/4 cup butter

2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)

1/4 cup water

1/2 teaspoon sugar

1/2 cup milk

1 egg

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cardamom

2 1/2 cups all-purpose flour

1/4 cup candied orange peel, diced (candid citron or Sukat)

1/4 cup dried cherries

1/4 cup raisins

1 egg, for egg wash

Directions:

Melt butter and set aside. Combine water, 1/2 teaspoon sugar and milk in a small sauce pan, heat to 100-110 degrees F and remove from heat. Sprinkle yeast over warm milk, give a quick stir and let sit 10 minutes. Place fruit in a small bowl with 1-2 tablespoons of the flour, mix to coat fruit with flour, set aside. Pour milk/yeast mixture into bowl of stand-mixer fitted with the dough hook. Add egg, 1/4 cup sugar, salt, cardamom and butter, start mixer on medium-low. Add flour in increments and finally add the fruit. Place dough on flour dusted work surface and knead briefly until smooth. Place dough in a greased bowl, cover with a clean, dry tea-towel and let rise for 1 hour or until double in size. Line a baking sheet with parchment paper and set aside. Give dough a quick knead to deflate and place on baking sheet. Cover dough with tea-towel and let rise for another 45 minutes. Preheat oven to 350 degrees F. Lightly beat egg to make an egg wash. Brush dough with egg wash and bake for 30 minutes. Note: you may need to cover bread loosely with foil after the first 20 minutes of baking to avoid over-browning. Serve warm or toasted with butter or jam. GlĂŚdelig Jul and Merry Christmas!

Source: adapted from Mrs. Sig Score

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Jødekager

Jødekager is a Danish cookie which was always a part of the traditional Christmas baking at our house while I was growing up. It’s a small round cookie sprinkled with sugar and cinnamon, reminding me of the American Snickerdoodle. There is some confusion as to where Jødekager originated from but most sources believe that the cookies were sold in Jewish bakeries in Copenhagen approximately 150 years ago and I guess that is how they got their name? In any case, they are wonderful little cookies and they are so easy to make. Prepare the dough the night before and then it’s just a matter of slicing, sprinkling and baking, and your kitchen will be filled with the smell of Christmas 🙂

Jødekager

Jødekager (makes 55-60 cookies)

Ingredients:

For the dough:

330 gram flour (11 3/4 oz.)

250 gram butter, cold (8 3/4 oz.)

200 gram sugar (7 oz.)

2 egg yolks

For garnish:

1 egg white

3 tablespoons sugar

1 tablespoon ground cinnamon

Directions:

Crumble flour and butter together until it has the consistency of grated Parmesan cheese, this is best done using a food processor. Place in a large bowl and add sugar and egg yolks. Using your hands, knead the dough quickly until dough comes together and it’s homogeneous, careful not to over-knead. Divide dough into 2 or 3 portions and roll each portion into a 2 inch (5 centimeter) log. Wrap each log in plastic wrap and place in refrigerator for 1 to 3 hours or overnight.

Line baking sheets with parchment paper and set aside. Preheat oven to 395 degrees F (200 degrees C).

Lightly beat egg white with a fork to break it up. In a small dish, mix sugar and cinnamon, set aside. Cut logs into 0.2 inch (the thickness of three quarters put together) (5 millimeter) thick slices and place on baking sheet. Brush each slice with egg white and sprinkle a generous layer of sugar/cinnamon mixture on top. Bake in the middle of oven for 5-7 minutes or until golden. Cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Enjoy!

Jødekager dough rolled into logs

Source: adapted from Claus Meyer

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Finnish Christmas Stars

This is without a doubt the craziest dough I have ever worked with! When I first read the directions I was a little confused. It was unclear to me if they were asking for 1 1/2 cups of whipping cream or 1 1/2 cups of whipped cream. It turns out you start with 1 1/2 cups of heavy whipping cream which is then beaten into whipped cream with soft peaks. As I went on making this dough I had some serious doubts about it. When the dry ingredients are mixed with the whipped cream it becomes crumbly and then when the soft butter is worked in it becomes sticky. It does however set up nicely in the refrigerator. Finally when the dough is rolled out, make sure your work surface is floured very well. At this point the dough becomes very easy to work with and rolls out beautifully. If you are unfamiliar with the rolling and folding three times procedure it is basically the same as if your making Wienerbrød or Birkes although this is not a puff pastry dough and you can read and see more pictures of the folding process on those two pages.

The final outcome was a beautiful star shaped cookie, tender and buttery with a delicious sweet, yet tangy, prune center. The cutting and folding of the cookies is a fun process which would be a great activity with older children. The Joulutortut cookies were definitely worth the effort!

Joulutortut – Finnish Christmas Stars (makes 30 cookies)

Ingredients:

For Prune Filling:

5 oz. pitted prunes

water to cover prunes

1 tablespoon lemon juice

1/4 cup sugar (2 oz.)

For the dough:

2 cups all-purpose flour (24 oz.)

1 teaspoon baking powder

1 1/2 cup heavy whipping cream (12 0z.)

1 cup butter, at room temperature (8 oz.)

For finishing:

1 egg, beaten, for egg wash

Pearl sugar, for sprinkling

Directions:

Place prunes and water in a small saucepan and simmer until prunes become very soft, 15-20 minutes. Pour prunes, lemon juice and sugar into a blender and puree. Set prunes aside to cool.

Prepare baking sheets with parchment paper, set aside.

Sift together flour and baking powder, set aside. Measure 1 1/2 cups heavy whipping cream, beat whipping cream until it starts to thicken (soft peaks). Using a spatula, add flour to whipped cream, mixture will be crumbly. Now using your hands, work the soft butter into the mixture until well combined, the dough will be sticky. Wrap dough in plastic wrap and refrigerate for 1-2 hours.

Preheat oven to 200 degrees C (390 degrees F)

Making sure your work surface is well floured, roll the dough out to a rectangle. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times. Finished rolled out dough should be 15×18 inches, trim off edges to get straight lines. Measure and cut dough into 3 inch squares. Then make small cuts in towards the middle of each square. First move each cut square onto baking sheets, then place a small teaspoonful of prune filling in the center of each square. Fold every second corner into the middle of each square, creating a star shape. Brush with egg wash making sure the center gets a good amount of egg wash to prevent the star from opening up during baking. Sprinkle with Pearl sugar (or regular caster sugar). Bake for 10 minutes or just until golden. Cool on baking sheet for 1-2 minutes before transferring stars to a cooling rack. Enjoy!

Source: The Great Scandinavian Baking Book

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Orange Cranberry Bread

Orange Cranberry Bread

I have been looking to change-up the holiday table a bit. I am big on traditions but there’s always room for minor improvements. Cranberries definitely belongs on the table, but serving cranberry sauce which no one in our household seems very fond of anyway, just doesn’t make sense.  So I was looking for an alternative when I came across this wonderful recipe. The only minor change I made was to toss the chopped cranberries in a little confectioners sugar to take away some of the bitterness of the berries. The bread turned out sweet and tart with a subtle background flavor of orange and a little crunch from the walnuts, very delicious. A nice addition to my holiday table.

Cranberry Bread (makes 1 loaf)

Ingredients:

165 gram all-purpose flour (5.8 oz)

135 gram whole wheat flour (4.75 oz)

200 gram sugar (7 oz)

1 small teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

35 gram unsalted butter, melted (1.15 oz or 2 1/2 tablespoons)

1 egg, beaten

177 milliliter orange juice (6 oz or 3/4 cup)

1 tablespoon orange zest (zest from 1 medium orange)

50 gram walnuts, chopped (1/2 cup) – optional

160 gram fresh cranberries, roughly chopped (1 1/2 cups)

2 tablespoons confectioners sugar

Directions:

Preheat oven to 350 degrees F (176 degrees C). Grease a 9 x 5 inch loaf pan (22 x 12 cm), line bottom of pan with parchment paper and set aside.

Give cranberries a rough chop, add confectioners sugar, stir to combine and set aside.

In a medium bowl combine both types of flour, sugar, salt, baking soda and baking powder. Add melted butter, egg, orange juice and orange zest, stir until blended. Add walnuts and cranberries, stir until evenly distributed. Pour batter into loaf pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool completely on wire rack. Enjoy!

Source: adapted from Wild Yeast via Ocean Spray

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Norwegian Krumkager

Back in 2005, Joe and I took a week long class at John C. Campbell Folk School. We were at the school during their Scandinavian Heritage week which we figured would be the ideal time for us to be at the school. Joe took a blacksmithing class and I took Scandinavian baking which was so much fun and gave me a lot of confidence in my baking skills. Campbell Folk School is located in the southern Appalachian mountains by Brasstown, North Carolina and the campus is set in the most beautiful and serene location. The school is based on the Danish concept of Folkehøjskole which is an adult non-competitive learning experience. Campbell Folk School offer a wide variety of classes based on American traditional arts and crafts such as basketry, dance, drawing, enameling, leather, metalwork, music, photography, woodworking and so much more. I have written about my experience at Campbell Folk School before when I made Wienerbrød and making these Norwegian Krumkaker brought back wonderful memories about our experience there. I can honestly say that is was one of the most rewarding, exciting and at the same time peaceful experiences I have ever had. To get a feel for the atmosphere at the Folk School check out their blog.

Me at John Campbell Folk School practicing decorating a delicious layered cake.

Me at John Campbell Folk School practicing decorating a delicious layered cake.

Krumkake is a delicate and delicious Norwegian waffle cookie which is traditionally served during the Christmas holiday. I first learned to make this classic waffle while taking my Scandinavian baking class at Campbell Folk School. Making the waffle does require an Krumkake iron and a cone shaped roller which can be purchased pretty easily these days online. The cookies can seem a little tricky to roll at first (careful, they are hot) but after a couple of cookies you’ll quickly get the hang of it. They can be rolled into a cone shape, a cylinder (by using the handle of a wooden spoon) or simply served as a flat round disc. The filling choices are numerous and only limited by your imagination but traditionally they are served with whipped cream and fresh berries.

Norwegian Krumkake

Krumkake – makes 38 Krumkaker

Ingredients:

4 large eggs, at room temperature

200 gram butter (7 oz.)

200 gram sugar (7 oz.)

200 gram flour (7 oz.)

2 tsp vanilla extract or 1/2 tsp ground cardamom

warm water to get correct batter consistency (I used 14 tbsp)

Special equipment required: Krumkake iron and a Krumkake roller (if not already included with your iron)

Directions:

Melt butter and set aside. Add eggs and sugar to a bowl and beat on high until thick and pale yellow in color. While continuing to mix, pour the melted butter, in a thin stream, into the egg mixture. Add your choice of either vanilla extract or cardamom and while continuing to mix, add  flour in small increments. If batter is too thick, add warm water to correct consistency.

Note: follow your Krumkake iron manufactures instructions regarding temperature settings, if iron needs to be greased and cooking time. Using the krumkake roller will give you a cone shape and using the end of a wooden spoon with give a cylinder shape.

Place a large piece of parchment paper onto your counter top next to the Krumkake iron. I taped the corners of the paper down to keep it from moving around.

Pour a generous tablespoon of batter onto your hot krumkake iron, close lid and cook until ready (30-45 seconds). Using a small offset spatula or a butter knife, quickly lift the soft krumkake onto the parchment paper and roll into desired shape. Keep the cookie on the roller for 1-2 minutes to allow it to take its shape before sliding the cookie off the roller and placing it onto a baking sheet to cool completely. Store cookies in an airtight tin until ready to serve. Fill cones with your favorite filling right before serving and enjoy.

Krumkake serving suggestions: whipped cream with fresh berries, soft ice cream, preserves or jams, pudding, custard or Carole’s Almond Pudding (recipe follows)

Carole’s Almond Pudding:

Ingredients:

1 small package instant vanilla pudding (95 gram or 3.4 oz.)

1 cup heavy whipping cream

1 cup milk

1/4 – 1/2 tsp almond extract

Directions:

Beat all ingredients together for 1-2 minutes until desired consistency and keep cool in refrigerator until ready to serve. Pipe into krumkaker cookies and serve immediately.

Source for Krumkake: adapted from Tine.no

Source for Carole’s Almond Pudding: my friend and coworker Carole Yoder

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Making Krumkaker

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Finnish Date Cake

First off, I would like to wish all of my readers a very Merry Christmas and Glædelig Jul. I hope your Christmas is filled with peace and joy 🙂 I feel a bit guilty that I am not posting something Danish here on my blog on Christmas Eve. I could have, but I chose not to because this Finnish cake is so spectacular and so deserving for a Christmas Eve post. So here is the Taatelikakku in all its glory, you wont regret it should you decide to try it out.

I am learning that the Finnish has a lot to offer when it comes to baked goods and this Date Cake is no exception. It is soft, moist and spongy with a delicate Date flavor and not overly sweet. The dough comes together easily in a cooking pot, so very few dirty dishes…I like that 🙂 The original recipe did call for a 4 cup bunt tin, which I don’t have. But I simply just used a standard 8 cup tin and filled it up half-way and it worked out just fine. I can’t say enough good things about this Date cake and it will definitely not be the last time that I make it, besides, I gotta make use of my cool-looking bunt tin.

Finnish Date Cake

Taatelikakku – Finnish Christmas Date Cake (serves 8-10)

Ingredients:

1/2 cup cold coffee

85 gram butter (3 oz.)

200 gram all-purpose flour (7 oz.)

1 teaspoon baking powder

130 gram dates (4.6 oz.)

90 milliliter water (3 oz.)

110 gram sugar (3.9 oz.)

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 egg

Directions:

Spray bunt tin with baking spray and set aside. Preheat oven to 170 degrees C (335 degrees F).

If you don’t already have coffee prepared, make coffee and set 1/2 cup aside to cool. Melt butter and set aside to cool. Sift flour and baking powder together, set aside. Break dates into small chunks and remove pits, place in a medium size saucepan. Cover dates with water and add sugar, heat until sugar has dissolved and dates are starting to soften. Remove from heat and cool for 5 minutes. Add baking soda to dates and stir. Add cold coffee and vanilla extract to date mixture. Add melted butter to dates and stir well. Then add the egg and stir to combine. Finally add the flour and stir until mixture is a smooth consistency. Pour batter into prepared bunt tin and bake for 30-35 minutes or until a toothpick comes out clean, careful not to over-bake. Enjoy!

Finnish Date Cake

Source: Melanger

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