Up until the 1700s, no cookies were defined as “Christmas cookies”. It was in the 1800s that the concept was introduced to the public.
Krumkaker and Goro are varieties of waffles, where both are baked in an iron. Goro is square and flat, and the surface is characterized by the iron pattern. The name Goro is a shortened version of the original name “Gode raad”, meaning Good Advice.
Traditional Norwegian Christmas cookies are divided into three categories: Those who are baked in an iron, those fried in lard, and those containing yeast or baking powder and baked in the oven.
In the series of Norwegian Christmas Traditions ThorNews presents a traditional Goro recipe.
0.7 cups heavy cream (1 ¾ deciliters)
4.4 oz sugar (125 grams)
17.6 oz flour (500 grams)
1 teaspoon ground cardamom
1 teaspoon vanilla extract
11.4 oz butter (325 grams)
For this recipe you will need a Gorojern (Goro iron, see picture)
Whip the cream stiff. Whisk eggs and sugar until fluffy and add the cream. Crumble the butter into the dry ingredients (save some of the flour for the baking) and mix it with the egg and cream mix. Leave the dough cool for at least 2 hours.
Roll out the dough and cut it into sheets in the same size as your Goro iron. Bake the cakes light golden and crispy. Cool on a rack and store in airtight box, or in a freezer.
- See also: Seven Types of Christmas Cakes: “Fattigmann“
Text by: Anette Broteng Christiansen, ThorNews
Photos from top: Krydder.no, Anette Broteng Christiansen
Categories: Culinary Surprises, Culture, History, Recipes
Leave a Reply