Norwegian Christmas: Serinakaker

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Norwegian Christmas tradition declares that every good housewife should have 7 types of biscuits ready for Christmas! This has long been a dream of mine to achieve and this year I’m giving it a real try!

The tradition dates from one of the first printed Norwegian recipe books from 1845 where the author wrote that every housewife should have 7 types of biscuits, or dried cookies, ready for Christmas, the so-called “De Syv Slag”. This number stuck and is still the tradition today. However, which 7 types of biscuits was not defined and varies today depending on the region, city, or family. Some are more popular than others such as “pepperkaker”, “krumkaker” or “fattigmann”. The common feature is that they are dry so that they can be made in advance and stored until Christmas.

My first choice of biscuits are “serinakaker” because they are simply one of my favourites!

Ingredients

250 g flour
2 tsp vanilla extract
2 tsp baking powder
150 g room temperature butter
1 egg
100 g sugar
1 handfull of chopped almonds
1 tbsp of pearl sugar
1 egg white

Preheat the oven at 200ºC.

Mix the flour, vanilla extract and baking powder together. Add the butter and mix it well.

Add the whipped egg and the sugar.

Roll the mix into a thin roll and cut it even small pieces. Then roll the small pieces into small balls.

Slightly flatten the balls with a spoon on a greased oven plate and brush them with the egg white.

Finish by sprinkling the chopped almonds and pearl sugar on top.

Bake the biscuits for around 10 minutes (before they become golden), and voilà!

To keep them crispy and nice until Christmas, store them in a tin box.

Booh yah!

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