Norwegian Butter Cookies
Traditional Norwegian butter cookies, known as Serinakaker, are classic, pillowy holiday treats made with simple pantry staples and topped with pearl sugar and almonds.
Stoneware Honey Speckle Butter Dish
Ingredients
300 grams (10½ oz) plain flour
1 tablespoon (½ oz) baking powder
a pinch of salt
200 grams (7 oz) cold butter cut into cubes
125 grams (4½ oz) icing/confectioners’ sugar
2 teaspoons vanilla sugar – can be bought here
1 egg
1 egg white lightly beaten, for brushing
pearl sugar or chopped almonds for sprinkling
Instructions
- Combine the flour, baking powder and a pinch of salt in a large bowl. Add the cubed butter and rub it in with your fingertips until the mixture resembles fine crumbs.
- Stir in the icing sugar and vanilla sugar. Add the whole egg and mix until a smooth dough forms, taking care not to overwork it.
- Place the dough in a bag or wrap it securely, then refrigerate for approximately 1 hour.
- Preheat the oven to 180°C (350°F), Gas Mark 4. Line several baking trays with baking parchment.
- Divide the dough into approximately 40 equal portions, weighing about 15g (1/2oz) each. Roll each portion into a ball and arrange the balls on the prepared trays, leaving plenty of space between them because the biscuits will spread during baking.
- Flatten each ball gently with the back of a fork until it is approximately 3cm (1 1/4in) in diameter. Alternatively, use the base of a glass to create a smooth surface.
- Lightly brush the biscuits with the beaten egg white, then sprinkle them with pearl sugar or chopped almonds.