I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

Meet Nevada

order your copy!


My Latest cooKbook:
Norwegian baking

From Norway to your inbox, join my newsletter to receive information on events and recent posts.

a seat at my Table

13

December 2017

December 13, 2017

Knekk-Kaker

Found in |

Recipes

Norwegian Knekk-Kaker(Thin Christmas cookies with oats) Norwegian Knekk-Kaker(Thin Christmas cookies with oats)One of the great things about holiday baking is that everyone has their own traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each recipe with a history and a story.

While sitting around a table with friends a few weeks back our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off the season by making large batches of lefse. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake), and krumkaker (wafer cookies), to name a few. One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas cookies) is knekk-kaker.

One of the great things about holiday baking is that everyone has their traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each with a history and a story. Sitting around a table with friends a few weeks back and our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off with making large batches of lefse to last through the season. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake) and krumkaker (wafer-like cakes). One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas baked goods) was knekk-kaker. One of the great things about holiday baking is that everyone has their traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each with a history and a story. Sitting around a table with friends a few weeks back and our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off with making large batches of lefse to last through the season. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake) and krumkaker (wafer-like cakes). One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas baked goods) was knekk-kaker. One of the great things about holiday baking is that everyone has their traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each with a history and a story. Sitting around a table with friends a few weeks back and our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off with making large batches of lefse to last through the season. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake) and krumkaker (wafer-like cakes). One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas baked goods) was knekk-kaker. The name immediately intrigued me. Anne Lise explained that ‘knekk’ refers to the caramel aspect of the cookie. As it bakes, the sugar and syrup melt and break down, giving these cookies their distinct caramel smell and taste. The oats almost fade away, providing bulk and substance rather than flavor. Knekk-kaker are thin and crispy, yet can be faintly chewy toward the center. They glisten with their caramel coat, and are elegant with their lace-like form.

Anne-Lise was more than happy to share her bestefar’s (grandfather’s) recipe for these delightful cookies so I could share them with you. They are simple to make and are also wonderful gifts to be  given out to friends and family.

One of the great things about holiday baking is that everyone has their traditions and favorites. Recipes which span for generations, recipes that cross continents, recipes that adapt and evolve in one’s own kitchen. Each with a history and a story. Sitting around a table with friends a few weeks back and our conversation turned to holiday baking. In typical fashion for our area, most had plans to start off with making large batches of lefse to last through the season. We discussed favorite cookies, like pepperkaker (gingerbread), kransekake (almond tower cake) and krumkaker (wafer-like cakes). One friend, Anne Lise, turned to me, and with a broad smile and glitter in her eyes, told me that one of her favorite julekaker (Christmas baked goods) was knekk-kaker.Knekk-kaker go well with tea or coffee and would be divine dipped into a little melted chocolate.  The recipe makes about 48 cookies, and they are easily stored. If you wish to make a smaller amount, feel free to halve the recipe.

Anne Lise’s Bestefar’s Knekk-Kaker*

Makes about 48 cookies

  • ¾ cup plus 1 tablespoon (160 g) granulated sugar
  • 3 tablespoons (50 ml) Norwegian light syrup or golden syrup (Lyles)
  • 3 tablespoons (50 ml) heavy cream
  • 2/3 cup (150 g) butter, melted and then cooled
  • ¾ cup plus 1 tablespoon (75 g) quick-cooking oats
  • 1 cup (120 g) sifted, all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon of vanilla sugar or ½ teaspoon vanilla extract

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Blend all the ingredients together in a large bowl.

Use a small spoon to scoop out a little of the dough and place it on the parchment paper. You should be able to fit up to 8 spoonfuls of dough at a time per baking sheet. Space them well, so they don’t cook into each other.

Place 1 baking sheet in the oven and bake the cookies for 8 minutes. Remove from the oven and let cool. After 5 minutes, or when the cookies have stiffened, transfer them to a cooling rack.While the first batch is cooling, place the second baking sheet in the oven. Spoon more of the dough on the first baking sheet after you have transferred the cookies to the cooling rack. When the second batch of cookies are ready, take them out of the oven and put the newly prepared baking sheet in the oven. Continue this cycle until all of the dough is used up.

Store the cookies in a cookie tin or airtight container, at room temperature, for up to 3 weeks.


*Anne Lise’s bestefar’s recipe has been slightly modified in regards to the oven temperature and  to account for imperial measurements

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jenni Minarik says:

    Norwegian light syrup? I’m in the U.S. – what would be similar, light corn syrup or maple syrup?

    • nevada says:

      Hi Jenni, you can try searching online for the Norwegian brand ‘Dan Sukker’ (lys sirup or “light syrup”) and see if any speciality shops have them for sale. Otherwise, look for ‘Lyle’s Golden Syrup’ – a product of the UK. These you can find at speciality shops and some grocery stores. Light corn syrup and maple syrup are quite different. Hope this helps!

  2. Stephanie Shogren says:

    These look incredible! I WILL be making these for my Christmas cookie swap.

  3. This is so easy and must be so delicious! You just mix everything in a bowl? No whipping needed?
    And you’re right there are so many baking traditions, especially the ones related to the Holiday season. Ours is making melomakarona and kourabiedes, have you ever heard/tried any of these?
    Can’t wait to give these awesome cookies a try!:)
    Thanx so much for another delicious, beautiful post!
    Mirella and Panos

    • nevada says:

      Thanks you guys! I’m definitely going to check out those cookies you mentioned. I have not tasted them before, but they are on the list now! Best, Nevada

      • Sheila says:

        I’m so excited to be making these soon! Just waiting for Lyle’s Golden Syrup to arrive and I’ll be making these for cookie tins as socially distanced Christmas gifts!

  4. Sean Mahan says:

    Wow, they look so delicious! I’m already saving this post so I can try the recipe this weekend. Thanks!

  5. Ingrid says:

    Mine aren’t spreading out thin at all. I’m not sure what I did wrong?

  6. Emily Hansen says:

    Wow! These cookies look so good and I bet they taste delicious too. They can be a great after-school snack for the kids. Gonna try making them this weekend! Thanks for sharing Nevada.

  7. Emily Hansen says:

    You’re welcome, Nevada! …and by the way, my kids ended up loving the cookies!

  8. Brittney says:

    I also tried to make these cookies and like another person said above they did not spread thin. I looked at another recipe and you are supposed to melt the sugar and butter together before baking. Sad I wasted so much batter!

    • nevada says:

      I’m sorry to hear that Brittney! These always turn out great without melting the sugar and butter before baking. I wonder if your elevation or oven has anything to do with it. If so, it can take a few minutes longer or you can turn up the temperature a little to help them “melt”. They really are delicious, so I hope you won’t be put off trying them again 🙂

  9. Ann Satre says:

    I made some today! They turned out thin and krispy but kind of buttery (like on your fingers). But they are good. I didn’t know what Norwegian light syrup was so used light corn syrup, it worked! Thanks!

  10. Cindy says:

    These are almost exactly like my Christmas cookies, but I use oatmeal or sliced almonds in mine. And I spread melted chocolate on the bottom and sometimes sandwich two together.

  11. Christy says:

    These were excellent, although I didn’t get anywhere near 48 cookies. I think I will double the recipe next time. I think those who are having trouble with the cookie flattening out might try flattening the cookie slightly before baking. Thank you for the recipe.

  12. Kathy Stiltz says:

    My 7 year old Granddaughter and I made these last Christmas, they were very easy to make and were a big hit with everyone! We plan on making them again this year!!

  13. Carol Bicknell says:

    Hi, I just tried this recipe and I followed it to the letter…no substitutions. I double the recipe and spooned out the prescribed amount on the teaspoon and they did not come out thin and lacy. They taste good, though. I’m just above sea level so no issues with that. Even tried to flatten cookies or do a thumbprint in the middle, no luck. 😞

    • nevada says:

      Hi Carol, I’m sorry these didn’t turn out thin and lacy for you. It’s hard for me to advise on what could have influenced the texture, perhaps it has to do with the type of flour. If you are measuring by cups, I suggest adding a little less flour next time to see if this helps. Start with 2/3 cup and see if the consistency seems right before adding more.

  14. Sally Duffy says:

    I made these using the weights, and found it was somewhat less than 1 cup flour, I also melted and cooked the butter (per the recipe) and they turned out flat and crispy. The dough texture was like runny oatmeal before baking, and I found 1 teaspoon (not tablespoon) of dough worked best for baking. I used Lyles Golden syrup and that definitely added the caramel flavor.

    • nevada says:

      Glad you enjoyed these! The dough shouldn’t be runny, if so just add a tablespoon of flour until you get a cookie dough consistency. Happy they turned out flat and crispy for you – and yes, a small spoon of dough is ideal for these.

You might also like...