Christer Rødseth’s delicious cookies

This is what you need:

  • 225 g of butter
  • 200 g of sugar
  • 200 g of brown sugar
  • 2 eggs
  • 400 g of flour
  • ½ tsp baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of flake salt
  • 2 teaspoons vanilla sugar or vanilla seeds from 1 vanilla pod
  • 125 g of chocolate

Chocolate Ganache:

  • 120 g of dark chocolate
  • 0.5 dl cream
  • 1 tablespoon of honey or light syrup
  • 1 tablespoon milk butter

Caramel sauce:

  • 200 g of sugar
  • 5-6 tablespoons of water
  • 100 g of butter
  • 200 g of whipped cream
  • 1 small pinch of flake salt

Lemon Cream:

  • About. 4 lemons (you need the peel of two of them and a total of 2 dl of juice)
  • 3 eggs
  • 1 egg yolk
  • 2-3 dl of sugar
  • 140 g of butter

Here’s how you do it.

First, mix the butter, sugar and brown sugar together in a food processor. Then mix in the eggs and the rest of the ingredients except for the chocolate and almonds/nuts. Coarsely chopped chocolate. Put them in the mixture and quickly mix the dough together. Find baking paper and roll sausages out of the dough. Put the sausages in the fridge and let them harden before taking out and cutting approx. each 0.5 cm. They can also be frozen. Bake cookies in hot air at 170 degrees for 7-10 minutes. Calm down.

Finely chop the chocolate for the ganache. Boil the cream, honey and butter and pour over the chopped chocolate. Mix well either by hand or with a hand mixer. Put it in a piping bag and let it cool to room temperature. Bring the sugar and water to the boil and let it boil until a light caramel before adding the butter and cream. Be careful when adding the cream as the difference in temperature will cause it to boil violently. Then cook on medium heat (4-5/10) for approx. 5 minutes. Calm down.

Remove the zest from two lemons with a grater or peeler. Then squeeze out the juice, strain. Put eggs and egg yolk, sugar and lemon juice in a saucepan. Heat, stirring constantly, until the mass thickens (approx. 80-82 degrees). Then set aside, continue mixing and add the tempered butter and lemon zest. Calm down.

Fill the cookies with ganache or serve them without filling.

Tip: Make edible Christmas presents with cookies and these two sauces!

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