Norwegian Christmas Men
Print Recipe

Norwegian Christmas Men (Julemenn)

The crisp exterior and soft interior is such a satisfying texture, and the taste of Hartshorn is amazing in these cute Christmas Men!
Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Course: Baked goods, Special occasion, Sweets
Cuisine: Norwegian
Servings: 40 cookies

Ingredients

  • 700 gr flour
  • 2 tbsp Hartshorn (Norwegian: Hjortetakksalt) Not heaping
  • pinch salt
  • 1 tbsp vanilla bean sugar heaping
  • 60 gr butter not melted
  • 300 gr sugar
  • 250 ml milk 1 cup
  • 1 egg

Instructions

  • Add flour, Hartshorn, salt and vanilla bean sugar in a large bowl. Mix butter (not melted) and sugar until it's well incorporated. Heat milk and add in one egg, be careful not to have too hot milk. Aim for around body temperature. Add the sugar butter into the dry ingredients, give it a mix, and then add in the milk mixture. The dough will be slightly sticky, but don't worry. Leave it a cold spot overnight or at least 2 hours.
  • The next day, knead flour into the dough and knead well before you roll it with a rolling pin. I would suggest to take 1/3 of the dough each time, and leave the rest a cold spot. Roll out to around 5-6 mm thick. Use your favorite cookie cutters to create the shapes you like. I prefer to use some small and some larger, the small will get crispier but the larger ones will have a softer interior. Both are delicious, but I think I prefer the larger ones (also crispy on the outside).
  • Heat your oven to around 190C (375F). Bake for about 10 minutes (1-2 min longer for large cookies). They are not supposed to get much color, only to get a slight browning of the edges. Take one cookie out and tap the backside, and if the sound is hollow, they are done. Make sure you check each tray a few times during baking, as the oven tend to get a little hotter on the last trays (at least my ancient oven does). Just turn your temperature down or cut down on the baking time.
  • Enjoy next to hot chocolate or mulled wine (gløgg).

Notes

Author: Stine Mari from Ginger with Spice