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Stonebaked Christmas Cakeman

Story

This is a typical Christmas cookie for most Norwegians, but in some areas you could find bakeries that bake them all year long. In the south where I live there is bakeries that survive just because the great sales of this cookie during the Christmas season. While it’s very simple to make, and keeps delicious for months in a cookie box. Some choose to give them chocolate pants, others to color the Santa’s hat red and dip it in sugar. There are lots of different shapes all in a Christmas theme.  Kids would love to participate in baking this cookie so make sure to bring them on the baking team.

Ingredients

 

European Measurements

100g butter
750 g white flour
6 tsp. bakers ammonia
400g sugar
3.5 dl. milk

 

For US measurements click this button

Directions

  1. Add sugar and butter to a mixer bowl
  2. Mix it at full speed for at least 5 minutes
  3. Add in all the spices, heavy cream, baking soda and baking powder.
  4. Add in the white flour as last ingredient and start the mixer on low speed.
  5. When you have a good consistent dough you can stop the mixer and take the dough out of the bowl.
  6. Split dough into 4 large pieces.
  7. Start with rolling one piece of dough into a long tick line. And spilt this into inch thick pieces.
  8. Roll these small pieces into round balls
  9. Now place them on a baking sheet with baking paper under.
  10. Finish with pressing them down with two fingers.
  11. Bake for 10-12 minutes.
  12. They’ll burn at the bottom first so don’t let them bake for longer than suggested time.

Oven Temperature

210o Celsius

410o Fahrenheit

Review

86%

Summary You could smell Norwegian Cakeman being baked, because of the bakers ammonia. This recipe makes them thick, soft and absolutely yummy. You should make this dough the day before, and you could prepare for kids to help out! It's always fun to pick the shapes you want your cookies to be.

Cost
90%
Looks
70%
Taste
90%
Likability
95%

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