These Norwegian Butter Cookies are traditionally eaten at Christmas time in Norway. A crumbly vanilla flavour makes these go so well with a cup of tea. For those unexpected guests that drop in, some of these in the biscuit tin will have you on their Christmas card list for years.
Method
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In a mixing bowl, combine the flour, baking powder and salt using a wooden spoon.
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Add the cubed butter and rub together until it looks like rough bread crumbs.
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Be careful not to overmix: add the icing sugar and vanilla extract and the egg. Stir until combined and no more. (Over stiring can cause the texture to be less buttery and crumbly)
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Wrap the dough in clingfilm and chill in the fridge for 40 minutes.
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Preheat the oven to 180'c/ 160'c fan.
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Roll the dough into 20 even walnut sized balls and arrange on a baking tray. Use a fork to press these gently. They'll spread when baking so make sure you don't put them too close together.
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Brush the cookies with a beaten egg and sprinkle with almond flakes. Bake for around 10 minutes or until slightly golden at the edges.
Let's Bake
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