Eggless Kringla – Traditional Norwegian Cookie

Norway officially known as the Kingdom Of Norway is an European country which shares a long eastern border with Sweden. Norway shares its boundaries with Finland and Russia to the north-east, and the Skagerrak Strait to the south, with Denmark on the other side. Norway has an extensive coastline, facing the North Atlantic Ocean and the Barents Sea. For the alphabet N, I present you a very traditional cookie from Norway – Kringla. This is a soft buttery cookie made during Christmas.

This cookie is so much like cake in taste and texture. It is so soft and buttery. But the buttery taste comes from the use of sour cream rather than the butter. The dough is very soft and sticky and it needs to be chilled overnight so that it becomes easy to shape the dough. As I made it in a single day, I froze the dough for 15 minutes to make it firm. When I first saw the picture of kringla, I thought of pretzels. They are shaped just like pretzels. Some kringlas are shaped into 8.  These kringlas are baked for 5-10 minutes. Over baking will make it very dry. And they don’t need to be browned. They look quite pale on the top but they are golden brown at the bottom.

Today there was unscheduled power shut down in our area. When I placed the first batch of cookies in oven, there was a shut down and I just left the first batch in the oven itself for 10 minutes. They turned out little dry. By the time I baked the second batch, they came out very nice.  This cookie dough is made with sour cream. Usually I substitute thick curd for sour cream but for today’s recipe I made sour cream at home. I mixed 2 cups of cream with 4-5 tbs of curd and let it sit overnight. By the time I started making the dough the cream was ready. Many recipes suggest waiting for 24 hours but as Madurai is very hot the cream was ready in about 12 hours. It gave a nice flavour to the cookies. 

Recipe Source: My Humble Kitchen

Makes 30 Cookies

Ingredients:

Butter-1/4 cup

Sour Cream-1 cup

Flour/ Maida-2 1/2 cups

Sugar-3/4 cup, powdered

Baking Soda-1/2 tsp

Baking Powder-1/2 tbs

Milk-1/8 cup

Vanilla Essence-1/2 tsp

Procedure:

Cream together butter and powdered sugar.

Add sour cream and mix well.

Add milk and vanilla and mix well.

Now add all the dry ingredients and mix to form a very sticky dough.

Cover with cling wrap and refrigerate overnight.

Preheat oven to 200°C.

Take lemon sized balls from the dough, dust with flour and roll into a 15cm long rope.

Shape it into 8 or like a pretzel.

Arrange on a greased baking tray.

Bake for 5-10 minutes.

Cool on wire rack and serve or store in an air tight jar.

 Here is one more Traditional Norwegian recipe I tried 

Julekake – Traditional Norwegian Christmas Bread (click on image for recipe) 

Eggless Kringla / Norwegian Cookies

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Ingredients

  

Ingredients

• Butter-1/4 cup
• Sour Cream-1 cup
• Flour/ Maida-2 1/2 cups
• Sugar-3/4 cup powdered
• Baking Soda-1/2 tsp
• Baking Powder-1/2 tbs
• Milk-1/8 cup
• Vanilla Essence-1/2 tsp

Instructions

 

Procedure

• Cream together butter and powdered sugar.
• Add sour cream and mix well.
• Add milk and vanilla and mix well.
• Now add all the dry ingredients and mix to form a very sticky dough.
• Cover with cling wrap and refrigerate overnight.
• Preheat oven to 200°C.
• Take lemon sized balls from the dough, dust with flour and roll into a 15cm long rope.
• Shape it into 8 or like a pretzel.
• Arrange on a greased baking tray.
• Bake for 5-10 minutes.
• Cool on wire rack and serve or store in an air tight jar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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