I was looking for cookies recipes. I’ve even created a special board on Pintrest. I also found a new blog with loads of cookie recipes. I wanted to do all of them, but in the end decided to make serinakaker, simple Norwegian cookies, that use baker’s ammonia, also known as a hartshorn. It’s an old-school leavener, that’s stinks with ammonia when it heats up in the oven, but then it’s totally disappears. You just need to be careful when storing it, as it’s reacts with air and if you won’t store it in airtight jar, you may find it disappeared. I baked with it before and the cookies I got resembled very much my grandma’s best friends cookies that I loved when I was little. These cookies taste great, very buttery, but they are very different from my grandma’s friend cookies.
So the cookies as you can see turned out ugly, not very ugly, just a little bit, they’ve spread more than I expected , every cookie is different shape and size. I didn’t use chopped almonds, only ground ones and I didn’t have pearl sugar, just caster sugar. But I guess the lesson is no matter how your cookies look like if you put them in nice bowl or tin, they will be eaten, well my coworkers didn’t complain. You may make them as pretty as in original.
Serinakaker
Recipe from London Eats
-
- 250g plain flour
- 1 1/2 tsp baker’s ammonia (also known as hartshorn) or replace it with baking powder
- 150g butter, softened
- 100g icing sugar
- 1/2 tsp vanilla extract
- 1 beaten egg
- 1 egg, beaten
- chopped almonds
- pearl sugar, to finish
In a bowl put together the flour and baker’s ammonia (or baking powder) and mix well.
In a separate bowl cream the butter with sugar and vanilla extract until light and pale .
Add the egg and beat until the mixture is very fluffy.
Spoon by spoon add the flour mixture and mix until combined.
Cover the dough and leave in the fridge overnight to chill.
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.
Flatten each with a hand, brush with beaten egg, and sprinkle with pearl sugar and chopped almonds.
Bake in 175°C/155°C for 10-12 minutes or until golden.
Magda's Cauldron 