KristinHove

I know Christmas is over, and most of us, including my self is on a not to much sugar diet. But I just need to share this recipe of these airy light biscuits with you. I’ve got the recipe with Isabell, who has tried many different versions of them, and now has found the perfect recipe.

Makes 40

• 1 dl sunflower oil
• 100 g butter
• 2 dl sugar
• 4 dl flour
• 1tsp hartshorn ( hjortesalt)
• 3 tsp vanilla sugar

Blend sugar and butter well. Add sunflower oil and mix with a hand mixer for at least 10-15 min. This is the essential clue for perfect cookies! Add flour, hartshorn and vanilla sugar and mix until it’s smooth. Roll small walnut sized balls and put them on a tray with baking paper. Flatten them lightly with your tomb before you bake them in the oven on 150 Celsius on the fan for 15-20 min. Do one tray at the time and let them cool on a tray before you munch!

A mouth full of sweets

RASPBERRY TOPS

• 2 tbs honey
• 4tsp dried raspberries
• 1 tbs chopped almonds
• 3/4 cup puffed rice

You can use small confetti cups, or you can just place them on a tray.

Heat up the honey, and add the raspberries. Let it all cool a little bit before you add the almonds and enough puffed rice for the right thickness. Use a spoon and make small tops in the cups or on the tray.

PINE NUT MARZIPAN

• 150g pine nuts
• 150g icing sugar
• Egg white from one egg
• 100g dark chocolate (70% cacao)

Blend the pine nuts in a food processor until you get a thick paste. Add icing sugar and blend even more. Add egg white and blend until it starts to divide. Leave in the fridge for about an hour before you shape it into small balls. Dip them in melted chocolate and decorate with a pine nut

MACAROONS

• 240g icing sugar
• 140g almonds without skin
• egg white from three eggs, whipped until hard
• colour essence and cacao

Blend the almonds in a food processor until fine. Blend icing sugar with the almond flour. Shift in the whipped egg. Add colour essence or cacao for wanted colours. Use a spoon and make small or big macaroons on a tray with baking paper. Let it sit in room temperature for about 15 min. Bake for about 10 min(small ones) or 18 min (big ones) on 140Celsius. Let the oven door have an opening while you bake them. You can use a wood tool in between the door. Let them cool on a wire rack. Use cream cheese and glue two and two together.

CINNAMON COOKIES

• 200g dark chocolate, chopped
• 125g butter
• 200g brown sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 250g flour
• 1 tbsp cinnamon

Blend butter, sugar and the egg together. When the mixture is smooth, add the dry ingredients and stir well before you add the chopped chocolate. Shape balls and put them on a tray with baking paper.Flatten the balls a little bit before you bake them on 180C for 8-10 min. Easy and they taste delish!

Today is the day the house is meant to be cleaned from top to bottom, and all the Christmas baking should be done. We still haven’t done the cleaning part, but we have baked and we are inviting neighbours and friends for “gløgg” and “sirupsnipper”.

SIRUPSNIPPER

• 60g sugar
• 100g dark syrup
• 1/2 dl cream
• 60g butter
• 1 egg yolk
• 1/4 tsp ginger
• 1/2 tsp pepper
• 4/3 tsp baking soda
• 225-250g flour
• almonds without the skin for decoration

Boil syrup, sugar, and cream. Pour it over the butter and stir it all together. Add the egg yolk and let it all cool down a bit. Blend the flour with ginger and baking soda and mix it all together. When the dough is smooth cover the dough and leave in the fridge over night.

Divide the dough in to small parts, and start to roll it with a rolling pin until the dough is as flat as you can get it. You can use some flour on the surface, but try to use as little as possible. Slice the dough in wonted shapes and lay them on a tray with baking paper and bake in the oven for about 8-10 min. Leave them to cool on a wire rack.