Description
Serinakaker are traditional Norwegian buttery cookies known for their delicate, melt-in-your-mouth texture and subtle sweetness. These cookies are flavored with vanilla sugar and topped with sliced almonds and a sprinkle of sugar, making them perfectly crisp on the outside and tender inside. Ideal for festive occasions or everyday treats, they bake quickly and are easy to prepare using simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 300 g All-purpose flour (Can be substituted with gluten-free flour for a gluten-free version)
- 2 tsp Baking powder (Ensure it is fresh for the best rise)
- 100 g Vanilla sugar (Vanilla extract can be used instead if unavailable)
Wet Ingredients
- 200 g Good quality salted butter (Unsalted butter can be used; add a pinch of salt if necessary)
- 100 g Granulated sugar (Coconut sugar can be used for a less refined option)
- 1 large Egg (Flaxseed meal mixed with water can be a vegan substitute)
Toppings
- 50 g Sliced or chopped almonds (Can substitute with chopped hazelnuts or leave out for a nut-free option)
- 1 tbsp Granulated sugar (Turbinado sugar can give a nice texture variation)
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, stir together the flour, baking powder, and vanilla sugar until evenly combined.
- Incorporate Butter: Crumble the salted butter into the dry ingredients and knead with your hands until the mixture forms a crumbly texture resembling coarse crumbs.
- Add Sugar and Egg: Stir in the granulated sugar and the egg, mixing thoroughly until the dough comes together into a solid ball.
- Shape Cookies: Roll the dough into two long sausage shapes. Slice each sausage into approximately 15 discs for a total of about 30 pieces, then roll each disc into a ball.
- Prepare for Baking: Lightly press each cookie ball with a fork to slightly flatten it, then brush the surface with a thin layer of egg wash to help toppings adhere and promote browning.
- Add Toppings: Sprinkle the sliced almonds generously over each cookie, followed by a dusting of granulated sugar for added texture and sweetness.
- Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the cookies turn a light golden brown.
- Cool and Serve: Remove the baked cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them once cooled.
Notes
- For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- If vanilla sugar is unavailable, replace it with 1 teaspoon of vanilla extract mixed into the dough.
- To make vegan cookies, substitute the egg with flaxseed meal mixed with water and use vegan butter or margarine.
- You can replace sliced almonds with chopped hazelnuts or omit nuts entirely for a nut-free option.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
