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Norwegian Butter Cookies, also known as Serinakaker, are a traditional Norwegian treat loved by many. These delicate, buttery cookies are perfect for any occasion, from holiday gatherings to afternoon tea. Made with simple ingredients, they are easy to prepare and have a delightful melt-in-your-mouth texture.
Norwegian Butter Cookies (Serinakaker): Delicate and Buttery!
These Norwegian Butter Cookies are delicate and buttery treats that are perfect for any occasion. These delightful cookies have a melt-in-your-mouth texture and a rich, buttery flavor that will leave you craving for more. Made with simple ingredients, they are easy to prepare and require no fancy techniques.
The key to achieving the perfect Norwegian Butter Cookies lies in using high-quality unsalted butter. The butter should be cold, as it will need to be blended with the other ingredients and create a smooth dough. Experimenting with different types of sugar, such as granulated sugar or powdered sugar, can also add a unique touch to the cookies.
For the best texture, all-purpose flour or cake flour can be used. All-purpose flour will give the cookies a slightly firmer texture, while cake flour will make them more delicate and tender. Whichever type of flour you choose, make sure to measure it accurately to ensure the right balance of ingredients.
Once the dough is prepared and shaped into small balls, the cookies are baked until they turn a light golden color. It is important to closely monitor the baking process, as Norwegian Butter Cookies can quickly go from perfectly baked to overly browned.
Norwegian Butter Cookies (Serinakaker)
Best Baking Tips; Ingredient Tips!
Butter
The star ingredient of these cookies is butter. It is important to use high-quality unsalted butter to achieve the best flavor and texture. Cold butter is easier to work with, so make sure to leave it in the refrigerator and then chop them into small cubes.
Sugar
Granulated sugar is typically used in Serinakaker. You can use regular white sugar, but some bakers prefer to use powdered sugar for a finer texture. Feel free to experiment with different types of sugar to find your preferred taste and texture.
Flour
All-purpose flour is commonly used in this recipe. It provides the right amount of structure to the cookies. However, you can also use cake flour for a softer and more tender cookie.
Egg
One or two eggs are usually used to bind the dough together. Make sure the eggs are at room temperature for easier incorporation into the dough.
Vanilla
Vanilla extract or vanilla bean paste adds a lovely aroma and flavor to the cookies. Use pure vanilla extract for the best results.
Almonds
Some variations of Serinakaker include chopped almonds or almond extract. These additions give the cookies a subtle nutty flavor. If you prefer a nut-free version, you can omit the almonds or replace them with other flavorings like lemon zest or cardamom.
Storage Tips
Room Temperature
Norwegian Butter Cookies can be stored in an airtight container at room temperature for up to two weeks. However, make sure the container is completely sealed to maintain their freshness and prevent it from becoming stale.
Freezing
These cookies freeze well, making them perfect for advanced preparation or gifting. Once baked and cooled, place the cookies in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them at room temperature before serving.
Layering
If you need to store a large batch of cookies, layer them between sheets of parchment paper to prevent sticking and breakage. This also helps maintain their shape and appearance.
Rejuvenating Stale Cookies
If the cookies have become slightly stale, you can freshen them up by placing a slice of bread in the container with the cookies. The cookies will absorb the moisture from the bread, making them softer.
Sweet, Buttery, and Nutty!
Norwegian Butter Cookies (Serinakaker)
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Norwegian Butter Cookies (Serinakaker)
Ingredients
Let's gather the ingredients!
- 300 g all-purpose flour sifted
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 200 g unsalted butter cold, cut into small cubes
- 150 g icing sugar sifted
- 1 tsp vanilla extract
- 1 large egg plus 1 lightly beaten egg white for brushing
- ½ cup almonds roughly chopped
Instructions
Let's Begin!
- In a large bowl, mix the flour, baking powder, and salt together. Add the butter and rub in with your fingers until the mixture resembles coarse crumbs. Mix in the icing sugar and vanilla extract, then add the whole egg and mix until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and put it in the fridge to chill for about 1 hour. Preheat the oven to 350°F.
- Roll the chilled dough into about 40 even balls (around 15g each). Arrange the dough balls over two baking sheets lined with baking parchment, leaving space between each for spreading.
- Using the back of a fork, press the balls down gently in the middle, so they spread a little bit.
- Brush the cookies with the beaten egg white and sprinkle over the chopped almonds. Bake for 10 mins, or until just cooked through (the cookies should not be fully browned, just lightly golden at the edges).
- Remove from the oven and transfer to wire racks to cool completely.
- Serve and enjoy with family and friends!
Nutrition
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To Wrap It Up
Enjoy these delightful Norwegian Butter Cookies (Serinakaker) with a cup of coffee or tea. They make a wonderful addition to any holiday cookie platter or a delightful treat to enjoy throughout the year!
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