Blake and I both have a bit of Norwegian in us. It is really the only specific recognizable heritage that we both share. His grandma is also Greek and my grandma is Italian, and I'll claim a little bit of that too. However, the predominant cultural influence in both of our childhoods was the Norwegian. My grandma always made Lefse during the holidays and to this day I look forward to smearing butter and sprinkling sugar on that potato flatbread. Last year I tried my hand at making it myself.. turned out pretty good (if I may say so myself) ;).
I've been trying to make a new Norwegian dessert each Christmas. Last year I made små brød (small bread) that is kind of a scone dough in a pretzel/wreath shape. It was pretty good.
This year, thanks to my recent acquisition of a mysterious Jøtul iron during our
most recent beach trip.
(Remember this?)
Tonight, I put it to use! Through some research (Google) I discovered that this old cookie press is intended to make the following cookie:
Goro, also called Goro Kake
Ingredients:
3 eggs
1 cup sugar
1 Tbsp. vanilla sugar (or 1 tsp. vanilla)
1 cup whipped cream, whipped to firm peaks
1 cup butter, melted
1 Tbsp. brandy or cognac (optional - I didn't use)
6 to 7 cups all-purpose flour
1 tsp. freshly ground cardamom
1/2 tsp. cinnamon (optional - I did use)
Preparation:
Trace a rectangular pattern the same size as your goro iron onto parchment or other paper; cut out. Spray goro iron lightly with cooking spray and heat, closed, over medium-high burner until a drop of water sizzles on the surface when opened.
Beat together three eggs, sugar, and vanilla sugar (or vanilla). Fold in whipped cream and melted butter. Stir in cognac, if using. Sift together 6 cups of flour, cardamom and cinnamon, then mix into batter. Add additional flour, if needed, until dough is very firm (it should be about the consistency of pizza dough).
Separate the dough into thirds, and roll each portion out on a floured surface to a 1/8" thickness. Place paper pattern on dough and cut squares the size of your goro iron.
Transfer each dough square to the goro iron, close iron, and cook the first side for 3-4 minutes, pressing the iron's handle together lightly to impress pattern upon the cracker (Note: keep a wet towel on hand to immediately wipe up any butter than leaks from the press). Flip iron and cook for an additional 3-4 minutes, until both sides of cracker are golden brown.
Transfer cracker to rack to cool; while still warm, cut into the individual sections and trim off outside edges (if desired). Repeat process with remaining dough (rerolling scraps as necessary).
These cookies originate from the 1700's and were considered an expensive cookie because of the specialty iron and all the butter, cream and sugar needed for the recipe. It was fairly time intensive and I can't say that I'm super excited to make these more than once a year! They remind me of a cardamom scented waffle cone. Kind of a cross between a sweet cracker and a cookie. Fairly plain and simple, but also elegant and tasty.
