Greetings from Norway and my kitchen. Well, it has been a hard few weeks. My right arm is now in a cast from my fingers to my elbow, so I am quickly finding out that my cooking abilities are very limited with only having one hand. My daughter has been helping a great deal with the cooking, and she has helped out again with these cookies. Well the issue with these little cookies or Kringla as they are called in Norway did not cooperate as a good little cookie should. So off to Norway we go…
Norway has a population of about 4.8 million people and covers over 385 square kilometers. The official Head of State of Norway is King Harald V. Norway has many points of interest from the North Cape in the north to Kristiansand in the south.
The North Cape lies is a large portion of Norway called Finnmark. The North Cape is one of the many areas of Norway where you can see the northern lights.
The area of North Cape is also called the Land of the Midnight Sun.
One of the neatest things that I have seen is the cruise availability that specialize in the midnight sun. You can choose one of these cruises and the sun will never set! How amazing it would be to sit out on deck at 2:00 AM and still have the sun shining down.
The world’s strongest tidal current is 33 kilometers from Bodo, and close to the Lofoten Islands. This is an area of amazing eagle watching and fishing.
Sognefjord is Norway’s longest and deepest fjord. Sognefjord is in southern Norway in part of the country called Fjord Norway. This area is also home to the Flam Railway.
Oslo is Norway’s capital. Oslo is surrounded by a fjord, hills and forests. Oslo is like many large cities and had many beautiful tourist attractions.
Kristiansand is in southernmost Norway. This is a land of many rocky islands, white roofed houses, lush green forests, mountains and lakes. Kristiansand is Norway’s well held vacation resort region.
Well, back to my misbehaving little cookies. Katie mixed up the cookie batter, and the recipe said they should be rolled out into ropes and then curved into the infinity symbol. This dough was so moist that there was no way to roll it out. We decided to put the dough in the fridge and let it chill. Well, a day later and there is still no way to roll this dough out! I simply decided to scoop out the dough using a cookie scoop, so my kringla do not look traditional, but hey I am not Norwegian either!
The kringla kind of taste like the soft part of a pancake with the syrup added to them. They are good, but I can’t help but wonder what real Norwegian kringla taste like! Here is the recipe I used…
- 1 cup heavy cream
- 1 (8 ounce) container sour cream
- 1 1/3 cups white sugar
- 2 tablespoons shortening
- 1 egg yolk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
- Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
- In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
- Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a ‘lazy eight’ or ‘infinity sign’, and pinch the ends together. Place on ungreased cookie sheets.
- Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.
This is the link to the recipe: http://allrecipes.com/Recipe/Kringla-II/Detail.aspx
Well, thanks for joining us in Norway! I look forward to seeing you in Denmark!