Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Julesmåkager

Mrs. Hobbs's Italian Rosemary Cookies

Cake, Christmas, Cookies, HolidayTove Balle-PedersenComment
Italian Rosemary Cookies

Italian Rosemary Cookies

These cookies are to die for!!!

How my friend and the whole world kept this recipe away from me, for so many years, it’s beyond my understanding.

If you only are baking one cookie this year, make it this one!

Makes 60-70.

Ingredients:

  • 250 g butter, salted and room temperature

  • 400 g sugar

  • 2 eggs

  • 30 g raw pistachios, finely chopped

  • 10 g (3 tablespoons) fresh rosemary leaves, finely chopped

  • 450 g all-purpose flour

  • ½ teaspoon salt

  • 3 teaspoons baking powder

  • 1 orange, the zest

Directions:

Cream butter and sugar until light and fluffy. add 1 egg at a time, making sure it’s fully incorporated, befor adding the next. Mix in orange zest, rosemary, and pistachios. Sift flour, sant and baking powder and incorporate it in the dough.

Divide the dough into 3 pieces. Roll each part into a log (2 inch in diameter), wrap in Glad wrap, shape the log into a square, by pressing the log onto the kitchen counter. Refrigerate overnight. Try to make a smooth surface to get an even look on the finished cookies. Well, the dough were very soft, so I didn’t get the smooth surface on my logs. 🙃

Cut the logs into thin cookies and put them on a baking sheet lined with parchment paper. Spacing about 1-inch apart. Bake until golden around the edges, about 5-7 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Enjoy!

Danish Shortbread Sticks

Cake, Cookies, Holiday, ChristmasTove Balle-PedersenComment
Danish-Shortbread-Sticks.JPG

December 3th

This is a take on the traditional Danish Shortbread or Finskbrød as they are called. I really like the addition of the lemon zest, and the more modern look. Normally Danes do not like changes to their traditional food and cookies. 'It has to be exactly like my mom made it' - but some changes are for the better, like this one.

Inspired by a Blomsterberg recipe.

Makes 30.

Ingredients:

Dough:

  • 200 g butter, salted, room temperature  
  • ½ teaspoon vanilla bean paste
  • 60 confectionary (powdered) sugar
  • 1 lemon, the zest of
  • 275 g all-purpose flour

Topping:

  • 1 egg, 
  • coarse raw cane sugar 

Directions:

Preheat oven to 375℉ (190℃)

Mix all the ingredients until it forms a dough, be careful not to overwork the dough. Wrap the dough in plastic film, and let it rest for 30 minutes in the refrigerator.

On a lightly floured surface, roll the dough into a 6 x 12-inch (15 x 30 cm) rectangle. Transfer the cookies to a baking sheet lined with parchment paper, set aside. Beat the egg, and brush a thin even layer on the dough. Sprinkle with a good amount of raw cane sugar. Gently press the sugar into the dough with the rolling pin. Put the dough into the refrigerator to chill for about 10 minutes. Cut the dough in half so you now have 2 squares 6x6-inches (15x15 cm) each. Cut each square in 14-15 long thin logs, 

Bake for 7-10 minutes, until light golden brown. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.

Enjoy!

 

Liquorice Wreaths - Lakridskranse

Christmas, Cookies, Holiday, LiquoriceTove Balle-Pedersen1 Comment
Liquorice Wreaths - Lakridskranse

Liquorice Wreaths - Lakridskranse

Dansk version

December 3.

One of the classic Danish christmas cookies is vanillekranse, a crispy, sweet, buttery cookie with the distinctive vanilla flavor. These cookies have always been one of my favorite. 

What can you do with a perfect cookie to make it more Danish or Nordic? In this day and age - you have to add liquorice, and so I did. 

Liquorice wreaths is a new take on vanillekranse, the traditional christmas cookie in Denmark. The liquorice taste is subtle and is perfect in this classic crispy cookie.

Ingredients:

Directions:

Cream the sugar and liquorice marzipan with the butter. Mix in the egg, and finally mix in the liquorice powder and flour. 

The attachment and process 

The attachment and process 

Put the dough into a decorating bag with a star decorating tip. You can also use a cookie press. Pipe the dough in small circles approximately 2 inches (5 cm) in diameter, onto a baking sheet lined with parchment paper.

If you have a stand mixer, a meat grinder attachment and a vanillekranse attachment to make stings of star shaped dough; you can do this instead of piping the cakes:

If using a stand mixer, chill the dough in the refrigerator overnight. Add the cold dough to the feeder on the grinder, and push it into the grinder, and long strings of star shaped dough comes out of the grinder. I do this on medium to high speed. Place the strings of dough on the table, an cut them into 4 inch pieces. Join the ends to form a wreath, and place the cookies on a baking sheet lined with parchment paper.

Bake at 356℉ (180℃) 12-15 minutes, until browned on the edges. It's kinda hard to tell, but it's better to bake them 30 seconds longer than ending up with soft cookies. Cool the cookies on a wire rag. Store in an airtight container at room temperature.

Enjoy!

 

The Danish version:

Lakridskranse

Dette er en del af Madblogger udfordringen #5 Nordisk Jul. 

#MadbloggerUdfordringen5 og #MadbloggerUdfordringen.

Der er lakrids i alt efterhånden, så jeg måtte lige se om dette ville fungere. Og ja det holder hele vejen. Det er stadig den sprøde lækre krans man kender fra vanillekransen, med en skøn eftersmag af lakrids.

Ingredienser:

Fremgangsmåde:

Sukker, lakridsmarcipan og smør røres sammen, indtil det er luftigt. Rør ægget med i og tilsæt slutteligt lakridspulver og hvedemel. Mix kun til dejen netop har samlet sig. 

Dejen kommes i en sprøjtepose med en stjerne tyl & sprøjtes straks ud i "kranse" på bagepapir - diameter ca. 5 cm. Bages ved 200℃ til de er let gyldne - ca. 12 - 15 minutter. Giv dem hellere lidt længere tid, da de er svære at bedømme udfra farven. Det er ikke sjovt at få bløde småkager.
Afkøles på bagerist og opbevares i tætsluttende dåse.

Velbekomme!

Almond Specier - Håkonskager

Cookies, Holiday, ChristmasTove Balle-PedersenComment
Almond Species - Håkonskager

Almond Species - Håkonskager

December 6th, and I finally started decoration the house for christmas, and the stress of getting gifts bought for the family is starting to get to me. A great cookie and a cop of coffee helps me stay grounded. 

My mom always baked cookies in december, so we would have homemade cookies for all the family gatherings during the holidays. Danes doesn't celebrate thanksgiving, so all the winter family get-together is around christmas and new years.

One of my favorite cookies was not on my moms list, but they should have been in my opinion. The cookies are called "Håkonskager" after a Danish prince (Carl), who became the King Haakon (Håkon) of Norway. 

You might know these cookies from the tin of Danish Butter Cookies, but the homemade kind is so much better than the store bought. 

This is my take on Håkon cookies.

Ingredients: 

  • 200 g butter (salted and soft)
  • 135 g confectionary sugar
  • 80 g marzipan (grated)
  • 1/2 teaspoon vanilla paste or seeds from 1/2 vanilla bean 
  • 235 g all-purpose flour
  • 1 egg
  • raw cane sugar (coarse)

Direction: 

Cream the butter with the confectionary sugar and marzipan till it's light and fluffy in a stand mixer with a paddle. Add vanilla paste and flour. As soon as the dough comes together, stop the mixing. 

Divide the dough in to 2 pieces. Roll each part into a log (2 inch in diameter), wrap in glad wrap and refrigerate over night. Make sure to have a smooth surface to get an even look on the finished cookies.

Whip the egg and pour the raw cane sugar on a big plate. Brush or dip the logs in the egg wash and roll them in the sugar until completely coated. Wrap the logs in glad wrap again and refrigerate for about 30 minutes.

Cut the logs into ¼-inch thick cookies and put them on a baking sheet lined with parchment paper. Spacing about 1 inch apart. Bake until golden around the edges, about 12-15 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

 

The Danish version:

Håkonskager

Ingredients: 

  • 200 g blødt smør
  • 135 g flormelis
  • 80 g marcipan (revet)
  • 1/2 tsk vanilla paste eller  kornene fra 1/2 vanillestang 
  • 235 g hvedemel
  • 1 æg
  • perlesukker

Pisk smør og flormelis og revert marcipan til en luftig masse med en håndmikser eller røremaskine. Tilsæt mel og vanillesukker, og saml ingredienserne hurtigt til en smidig dej, pas på ikke at overmikse dejen.

Del dejen i 2 dele, og rul dem til stænger ca. 5 cm i diameter. Pak stængerne ind i plastfolie og opbevar dem i køleskabet til næste dag.

Pisk ægget i en skål, og kom perlesukker i en tallerken. Pensel stængerne med æg og rul dem i perlesukkeret.  Pak stængerne ind i plastfolien igen og lad dem ligge ca. 30 minutter i køleskabet.

Skær rullerne ud i 4-5 mm tykke skiver, læg dem på en bageplade beklædt med bagepapir. Læg ikke kagerne for tæt, da de flyder lidt ud. 

Bag kagerne midt i ovnen ved 175℃ i 12-15 minutter.  Afkøl kagerne på en bagerist og opbevar dem i en lufttæt kagedåse.

 

Danish Gingerbread Cookies - Brunkager

Cookies, Christmas, HolidayTove Balle-PedersenComment
Danish Gingerbread Cookies

Danish Gingerbread Cookies

December 3rd. Another day another cookie.

The Danish Gingerbread cookies aka "Brunkager" has a very long history dating back to the late 1400s. The name stems from Peberkager or Pepper cookies, but pepper is not meaning the spice pepper, but more likely meaning strong flavored cookies. Traditionally the cookie contains the warm spices we all  use in  fall, like ginger, cinnamon, cloves and cardamom. 

The tradition of baking gingerbread cookies for christmas, became more common, when it became easier to control the temperature of the ovens, back in the mid 1800s.  

Most families have their own recipe for gingerbread cookies. I never got my parents recipe. I was sad to see that it wasn't in my mothers little black recipe book, when I got it a few years ago. I remember rolling out the doug and using cookie cutters to make small men, women, hearts, stars and Yule Goats. We rarely decorate the cookies with icing, I think my parents didn't like the mess and the cookies became to sweet.

So I had to find one that I liked. And this one is nothing like the one my mom baked.  I love Mette Blomsterberg, so of course I found one of her recipes. This is how I made the cookies:

 

Ingredients: 

  • 250 g butter
  • 125 g syrup I use "lys sirup" from dansukker*
  • 250 g brown sugar
  • 2 teaspoon Potassium carbonate K2CO3 (Potaske)**
  • 1 tablespoons cold water
  • 3 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 60 g candied orange peel
  • 25 g raw pistachios
  • 150 g Almonds
  • 500 g All-purpose flour 

Directions: 

Melt butter, syrup and brown sugar in a saucepan on medium heat, until it reaches 160 ℉ (70 ℃). Remove saucepan from heat.

Mix allspice, cinnamon, cloves, ginger and flour and add orange zest, almonds and pistachios. 

Dissolve the Potassium carbonate (potasken) in the water and add it to the flour mixture. 

Mix it all together in a stand mixer, until the dough is uniform.

Dough pressed in the baking pan.

Dough pressed in the baking pan.

Put the batter in a baking pan lined with parchment paper.   Press well to fill the baking pan completely. Cover the dough with a piece of parchment paper. Let cool at room temperature until the next day. The dough should be about 1 inch high in the pan. 

Cut the dough into 3-5 logs with a sharp knife. Cut each log in thin slices and bake them on a baking sheet lined with parchment paper at 355℉ (180℃) for 9-13 minutes.

Cool completely on a rack and store in an airtight container.

* You can get the syrup here

** You can replace potaske with baking soda, but the cookies won't be as crispy. You can get potaske here.