Crispy Cinnamon Christmas Cookies

A community recipe by liv

Not tested or verified by Nigella.com

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Introduction

I don't know if these are typically Norwegian, but in my family we've made them for years. In my mothers handwritten recipe book she has added "the family's favourites, Christmas 1982". All I can say is that they are VERY good.

Ingredients

Serves: 0

Metric Cups

For the Cookies

200 grams butter
200 grams sugar
2 tablespoons golden syrup
300 grams flour
3 teaspoons cinnamon
1 teaspoon bicarbonate of soda

For the Topping

nuts
cinnamon
sugar

For the Cookies

7 ounces butter
7 ounces sugar
2 tablespoons golden syrup or light corn syrup
10⅗ ounces flour
3 teaspoons cinnamon
1 teaspoon baking soda

For the Topping

nuts
cinnamon
sugar

Method

Crispy Cinnamon Christmas Cookies is a community recipe submitted by liv and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix butter and sugar. Add the rest of the ingredients except the "topping".

Roll the dough and make small "sausages" as long as the baking tray, three on each tray, and push them flat with your fingers...

Top them with 1 decilitre chopped almonds or hazelnuts or a mix of the two, extra cinnamon and sugar. bake 175-200 Celsius for 10-15 minutes. They are soft and good right after you take them out of the oven, but even better when they have cooled down and crispy. MMMMMMmmmmmmmm....

Mix butter and sugar. Add the rest of the ingredients except the "topping".

Roll the dough and make small "sausages" as long as the baking tray, three on each tray, and push them flat with your fingers...

Additional Information

Tip: Try this as a snack when youÂ´re drinking beer at the Christmas party...

Tell us what you think

What 3 Others have said

I put some rum in it, too. It became even softer. It was delicious!!! I put it in cookie bags and gave it like Christmas presents to my family and friends. They just love it and so do I. This is my favourite recipe!

Posted by Mayana on 11th December 2012
These are amazing. I have just made 4 batches. The syrup I used was golden syrup but I am sure you could use maple if you wanted a nice twist to the cookie. They spread a lot! So be sure to leave room on the tray. Be careful not to leave them to get too dark, a few on the sides ended up being as hard as rocks. I added more cinnamon to make them a bit spicier.

Posted by kookingkiwi on 25th November 2012
When you say syrup, what kind of syrup?

Posted by Deacon7777 on 23rd October 2011