“JULEMANNA”
It’s hard to believe it’s Christmas when it is 30 degrees and we’re at the beach. It’s our fourth Christmas in Australia, but still not used to a hot Christmas. So thanks mum for sending me this photo of your first round of “julemanna”. I’m now in the mood to start preparing for Christmas. We normally eat these through the whole month of December. As kids we used to paint them with colour essence, and we could spend a whole afternoon giving them a face and clothes. They are nice to wrap in cellophane and give as treats to friends as well.
This is a big recipe, so if yo don’t won’t to have the oven going the whole night you can half it.
- 750g sugar
- 1/2 liter water
- 125g butter (melted)
- 1 1/2 kg flour
- 30g “hjortesalt” hartshorn.
Blend all together and knead well. Sometimes it’s easier to work with the dough after it has been in the fridge for a few hours. Divide into four parts and start to make it flat with a rolling pin ( 5mm thick). Use your cookie cutters and make all the cookies before you place them on a tray with baking paper. Bake in oven on 200C for about 10 to 15 min. They will rise and are ready when they are slightly golden. Let them cool on a wire rack. Delicious still hot with a class of milk.