{5} Serinakaker

In the traditional carol The Twelve Days of Christmas, the fifth day was greeted with five gold rings. As a nod to that, today’s recipe is for golden biscuits called serinakaker from Norway. Yes, it turns out that Norway is a bit of a goldmine when it comes to unusual festive ideas in the kitchen department, and these are also one of the classics in their “seven sorts” baking tradition.

serinakaker_1

From rather simple ingredients, the end result is a plate of rich, buttery shortbread. If you can also get hold of baker’s ammonia, they also have a super-light texture and crisp finish (but baking powder will also do just fine). They are finished off with an egg wash to give them a golden colour, and sprinked with chopped almonds and pearl sugar. I think they look nicer if you chop whole almonds, so you have a bit of contrast on the cookies. A quick search on the web also shows that Norwegians love these things, so you can’t really go wrong!

serinakaker_2

To make Serinakaker (makes 40):

• 150g butter, softened
• 100g icing sugar
• 1/2 teaspoon vanilla extract
• 1 egg, beaten
• 250g plain flour
• 1 1/2 teaspoons baker’s ammonia or baking powder
• 1 beaten egg, chopped almonds and pearl sugar, to finish

1. In a bowl, cream the butter, sugar and vanilla until light and pale . Add the egg and beat until the mixture is very fluffy.

2. Put the flour and baker’s ammonia (or baking powder) in a bowl and mix well. Add one-third to the butter mixture, and mix until combined. Add another third of the flour, mix well, then add the final third and mix. Cover the dough and leave in the fridge overnight to chill.

3. The next day, preheat the oven to 175°C (350°F) and line a baking tray with greaseproof paper.

4. Remove the dough from the fridge. Shape into a long roll, and cut into 40 equal pieces. Roll each piece into a ball, and place on the baking sheet (you might have to bake in 2-3 batches). Flatten each with a fork, brush with beaten egg, and sprinkle with pearl sugar and chopped almonds.

5. Bake for around 12 minutes until golden, turning half-way (and watch out for the fumes!).

Worth making? Very easy to make, and the results are far better than the level of effort should indicate.

11 Comments

Filed under Christmas, Recipe, Sweet Things

11 responses to “{5} Serinakaker

  1. Another drool-inducing cookie 🙂

  2. These look wonderful and have me googling for bakers ammonia yo give them a whirl 🙂

    • It’s fun to bake with, good luck finding it (and remember to store it in a jam jar with a lid – if not, it actually evaporated and stinks out your store cupboards)! However, if you’re struggling, you can make these with baking powder. They were one of the most popular cookies over Christmas.

  3. Oh my, your cookies are so inspiring. There are so many brilliant cookies I will have problems to decide which one to go with 🙂

  4. Pingback: Serinakaker - Magda's Cauldron

  5. I always turn to you when Christmas rolls around (must’ve been commenting under my real name, Rebecka, before. But now I have a WordPress account haha) and I want to try something new. I have been considering serinakaker as one of my new things for this christmas and had to see if you had made them. And of course you had! Looking forward to see what you make for this year’s 12 bakes, and I’m sure I’ll end up trying something from those recipes too!

    • Thanks, I do try to find new things every year. Can be a bit of a challenge, but I get there is the end. If you’re keen to try something new, I think Basler Brunsli are amazing. Easy to make but so, so delicious. They are best when fairly fresh too, so a good excuse to eat lots. Happy festive baking – and if you’ve got some Swedish recipes for me to have a go at next year, let me know!

      • Ah yes! I was trying to remember what I made last year as my new thing, and Basler Brunsli was one of them. We apparently even had a discussion on tiny measurements and grinding almonds haha.

        Every year I make a kind of Swedish gingerbread with spelt flour, that’s just cut from a roll. And it is so so good. Perfect balance of spices that makes it very intense but with no spice taking over.
        And of course the classic knäck, if you haven’t done that yet! I’d happily send you the recipes.

        Today is the day I will make these serinakaker! I’m always happy when I get to use some of my baker’s ammonia. That doesn’t show up in recipes often enough!

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