Norwegian Christmas Kakemen
- 100 g Butter
- 300 ml Sugar
- 200 ml Milk
- 1 L Flour
- 1 tsp Hornsalt Deer Antler Salt or Ammonium Bicarbonate
- In a bowl, mix flour, sugar, hornsalt and butter and use your hands to crumble it all together.
- Add milk a bit at the time and mix with a wooden spoon until turn into a dough. You might need to knead it a small bit on the work surface to get it to bond properly.
- Optional - Chill the dough overnight. This is not essential however.
- Roll out with a rolling pin and use cookie cutters to press out shapes. Roll it thinish as they rise in the oven.
- Cook at 175-180 degrees C for about 7 mins, until just starting to go light brown underneath.
The hornsalt is the raising agent in this recipe. It has a super strong ammonia smell to it, so don't sniff the bottle. They used to make it out of ground deer antlers, but now it is synthetic. Cooking time will vary depending how thick they are rolled, so keep an eye on them to find out what works for you. They can also be decorated with icing when cooled.