Seven types of Christmas cookies: Krumkake, Sandkaker, Pepperkaker and other delicious Yule traditions

When the Christmas lights come on in the cities, the "baking weekends" begin in Norwegian kitchens. The older generation gets out their carved moulds, iron waffle irons and paper boxes: it's time to bake "sju slag" – "seven kinds" of cookies that are a must for Yule. Each variety has its own special aroma: vanilla Krumkake, spicy Pepperkaker, crispy Goro. Modern housewives add chocolate and caramel, but the number "seven" remains a symbol of prosperity and hospitality. Below is the history, recipes and addresses for a sweet Christmas gastronomic tour.

Where did the tradition of "seven varieties" come from?

The roots go back to the 19th century, when sugar became more affordable and middle-class families could afford wheat flour and spices. Baking many different types of cakes was considered a sign of prosperity: guests would compare the assortment of different hostesses. The number seven could symbolise the days of the week, generosity or biblical completeness, but the main thing was the variety of flavours on the festive table.

Which seven types are considered "classic"?

Regional variations: instead of Smultringer, kokosmakroner (coconut pyramids) are baked in the north, and instead of Berlinerkranser, sirupsnipper (syrup rhombuses) are baked.

Recipe No. 1: Krumkake (24 pieces)

Ingredients: 150 g butter, 150 g sugar, 2 eggs, 150 g flour, 1 tsp vanilla sugar, 150 ml water.

1. Melt the butter, mix with the sugar and eggs.
   
2. Add the flour and vanilla, then the water; the dough should be runny, like for thin waffles.
   
3. Heat the krumkake iron, pour in 1 tablespoon of batter, bake for 40 seconds.
   
4. Remove and quickly roll into a cone/tube using a wooden mould.
   
5. Serve with whipped cream and cloudberry jam.
   
   

Recipe No. 2: Pepperkaker (serves 3 baking trays)

Ingredients: 150 g butter, 200 g dark syrup (lys sirup), 200 g sugar, 1 tsp ground ginger, 1 tsp cinnamon, 0.5 teaspoon cloves, 0.5 teaspoon pepper, 2 teaspoons baking soda, 150 ml cream, 550 g flour.

1. Melt the butter with the syrup and sugar, cool to 40°C.
   
2. Add the spices, baking soda, cream and flour; knead.
   
3. Chill the dough for at least 4 hours.
   
4. Roll out to 3 mm, cut out stars/deer, bake for 7 minutes at 180°C.
   
5. Decorate with icing (egg white + powdered sugar) and hang on the Christmas tree.
   
   

Where can you try the "seven kinds" without an oven?

Tips and life hacks for home bakers

1. Prepare boxes: cookies are baked a week in advance and stored in tin cans by type so that the flavours don't mix.
   
2. Staff party: invite friends to a "baking day" — everyone brings one type of dough, and you swap to get a full set.
   
3. Gluten-free version: replace wheat flour with a mixture of oat and rice flour (1:1) for Pepperkaker and Sandkaker.
   
4. Home fragrance: place a cinnamon stick and orange peel in a box with Pepperkaker to enhance the Christmas aroma.
   

Seven types of cookies are not just a sweet treat, but a warm memory that Norwegians cherish and pass down from generation to generation. Plan your December weekends, gather your family around the table, and let the spicy aroma of ginger and cardamom fill your home. And if you happen to be in Norway in December, pop into an old bakery: in every box of "7 slag" you will find a piece of northern Christmas — crisp, sweet and cosy, like a snowy evening under the twinkling lights of fairy lights.