These are one of my favorite cookies for the holidays, they are traditional Norwegian cookies.
In case you have never tried one before,the flavor is similar to that of vanilla cake but with a very crispy edge.

NORWEGIAN WAFFLE COOKIES

  • 4 LARGE EGGS, ROOM TEMPERATURE
  • 1 EGG YOLK
  • 2 ¼ CUPS (270 G) SUPERFINE OR GRANULATED SUGAR
  • 2 ½ CUPS + 1 TABLESPOON (300 G) POTATO STARCH
  • 2 ¼ CUPS (250 G) ALL-PURPOSE FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 17 TABLESPOONS (250 G) BUTTER, MELTED
  • 1 TABLESPOON VANILLA BEAN PASTE OR VANILLA EXTRACT

REPARATION;

  • In a standing mixer bowl fitted with the whisk attachment, mix the eggs, egg yolk, sugar and vanilla bean paste until pale and airy.
  • In a medium bowl, sift the flour, potato starch, and baking powder; whisk to combine.
  • Add the dry ingredients to the egg mixture, followed by the melted butter.
  • Mix to combine, about 1 minute.
  • Heat your waffle iron. Grease if necessary and ladle the batter into the waffle iron.
  • Cook for about 1½ minutes, until the waffle cookies are light golden brown.
  • Transfer to a wire rack to cool. Repeat with remaining batter.
  • The waffles will keep fresh for several days in an airtight container.

 

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6 Comments

  1. Hi,
    I’m a little confused. In the list of Ingredients you mentioned 300 gms cornstarch but in the preparation bit you mention potato starch. Would like to know if either could be used or should I use only cornstarch. Thanks! Love your recipes and videos!

  2. This brings back memories; my Bestemor from Gjøvag made these & I still have the recipe (somewhere!) You specify corn starch in the ingredients list, but you refer to potato starch in the instructions. Are they interchangeable? Or should we use potato starch flour (which is different from potato starch). Mange takk og god jul!

    • Mike, I use potetmel ( potato flour) but if you can find it, you can use corn starch, God jul

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