Norwegian Brunkake

Published December 18, 2021

These are a traditional Norwegian cookie.

I learned about them from Shirley Evenstad of Sons of Norway lodge 1-602 (Norsota). Shirley is also a world class practitioner of rosemåling, a Norwegian decorative painting style.


Combine butter, white sugar, vanilla sugar and syrup.

Combine flour and soda, add and mix well.

Divide dough into four equal parts.

Roll dough into a long rope, two to a cookie sheet–the long way of the sheet.

Bake at 350 for 10 minutes (on regular cookie sheets) or 20 minutes on “airbake” insulated sheets. Either way till golden brown color.

Remove from oven and slice diagonally with pizza cutter or chef’s knofe.

Should cool to being crisp, not doughy.

Until I write it up, I used this recipe to make a batch of golden syrup. Chemically it’s similar to corn syrup except with a better flavor and doesn’t support the subsidized corn industry:

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