Norwegian Goro Cookies
Even with living now in the city here in California with it's sunshine almost year round, when I make these it feels like home again, it's snowing out & the kids are making snowmen or having a laughing good time with a snowball fight, while the skis were being waxed and snowsled runners.
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- 3 c
- xlarge eggs
- 1 1/2 c
- jigger of brandy and 2 tsp. vanilla extract or 2 tbsp. lemon zest
- 9 c
- all purpose flour, more or less..deeps if it is snowing, raining or dry
- 1 1/2 c
- heavy cream ( i do mean cream..no milk)
- 3/4 tsp
- ground cardamon
1This is what a Goro Iron looks like. All the other irons are ones we use for different recipes.
European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons.
While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
2My irons are make by Jotul and Andersen. My Springerle pins are old and cherish. I lovely take very good care of them them.
First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
4Cream the eggs and sugar well. Add the cream, spices, and brandy. Stir in the flour and butter, alternately.
Put in the icebox overnight.
5Take the dough out and let warm just a tad in a cool kitchen..maybe 10 minutes.
Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.
6Cook on top of the stove with your Goro iron until golden brown on both sides. Remove the Goros and trim the edges. Cut the Goros down the lines. Place on brown paper bags cut open to cool.
7You can use 2 cups of potato flour for 2 cups of flour. Also you can use 1/2 butter and 1/2 shortening. (Never do..but you can if your like)
8Store in tin with a tight cover in a cool place.