1. Food

Norway's Most Beautiful Cookie

By November 3, 2008

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The ladies of our local Daughters of Norway chapter, Nellie Gerdrum Lodge #41, are all facing a busy two weeks as they prepare for their ninth annual Scandinavian Fair, a highly attended holiday event that includes a Scandinavian Bakery, a café that serves traditional favorites like homemade pea soup and lefse, and Nordic crafts offered for sale by talented artisans.

My contribution this year is going to be a batch of Norwegian Goro – delicately imprinted cookies that are prepared on a special cookie iron, flavored with cardamom, and have a texture that's a unique cross between a cookie, a cracker, and a waffle. Like most Scandinavian cookies, Goro can be baked ahead in quantity and frozen, making it easy to include them as part of the seven-item cookie plate that is traditional in Norwegian and Norwegian-American households during the holiday season.

If you're in the Pacific Northwest on November 15th, drive on up to the Hampton Inn's Fox Hall in Bellingham, WA and check out the festivities!

A few of the Scandinavian baked goods you're likely to find available, compliments of the Nellie Gerdrum Lodge:

Goro image ©2008 Kari Diehl, licensed to About.com.


December 9, 2008 at 5:04 am
(1) aimee says:

First of all, let me say just how much I’ve enjoyed reading this Blog–wish I had found it ages ago instead of just this weekend!!

Have a question about Goro and Krumkake. I read that they can be a problem when cooked where there is high humidity. Is that true and just how much a problem will it be? I figured you would know if you are from the NW as I am.

Also, if I can ask here—can you cook a smaller version of a lefse on a griddle over the stove instead of using a specialty grill? I am trying to spread out my Nordic cooking appliances/accessories buying over several years and this Christmas I am so wanting to treat myself with a Goro iron and some Sandbakkels tins:)
TY again for the Blog!

December 6, 2011 at 12:38 pm
(2) Linda says:

For the first time in 40+ years I had a problem with making krumkake last year. Now I’m almost paranoid about making it again and it wouldn’t be christmas without it. When I added the milk to the butter/sugar mix it curdled! Maybe curdled isn’t quite right, but it wouldn’t combine at all. Any help out there?

December 6, 2011 at 12:53 pm
(3) scandinavianfood says:

Were your ingredients all at room temperature? If the milk was really cold and the butter was hot, that could make it curdle.

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