Posted by: Sarah | November 27, 2011

Sirupsnipper: Norwegian Christmas Cookie Challenge 3

Here’s the third cookie recipe of the big Norwegian Christmas bake-off!  I was a little worried about this one mainly because it includes salt, pepper and aniseed – yuk!  That said, they are probably the most tasty cookies we’ve made so far.  Crunchy, spicy and pretty yummy.  You do need time to make this as you have to leave the mix overnight.  You also need a crinkle pastry roller cutter.

Recipe:  Makes approx 60-70 cookies

  • 1.5dl Kremefløte (Whipping Cream)
  • 150g Lys Sirup (Golden Syrup)
  • 150g Sukker (Sugar)
  • 100g Meierismør (Butter)
  • 450g Siktet Hvetemel (Sifted Flour)
  • Half a teaspoon of pepper
  • Quarter teaspoon of ground ginger
  • Quarter teaspoon of ground aniseed
  • Quarter teaspoon of cinnamon
  • Three quarter teaspoon of salt
  • Three quarter teaspoon of baking soda
  • Almonds for decoration


  1. Mix together the cream, syrup and sugar over a low heat
  2. Add the butter and once melted, cool until the mixture is lukewarm
  3. Sieve the flour and spices gradually into the melted mixture and knead the dough together
  4. Let the dough cool until the next day
  5. Roll the dough thinly (approx 2mm thick)
  6. Use a crinkle pastry roller cutter and cut out diamond shapes
  7. Add an almond onto each cookie
  8. Pop onto grease proof paper and bake in the oven at 175 degrees for approx. 5-10 minutes
  9. Cool on a wire rack and store in an air-tight box or in the freezer

Sarah’s Tips:

  • I did get a little frustrated cutting the diamonds and as such have ended up with a lot of odd shapes.  My advice would be to cut a perfect diamond and use it as a template each time you cut the lines in the pastry.

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