Yes, we had a Norwegian Christmas! Almost everyone in the family had been sick or was getting sick with coughs and colds, so I was lucky not to get ill until the very end. I have just been ill ever since (cold, bad cold, bronchitis, then really bad bronchitis) with too much travelling (Accra-Norway-Accra-Rome-Accra) so finally I can catch up a bit. Norway was lovely: hardly any snow over the holidays, but lots of family and Christmas spirit. Back to the family farm to stay with my parents, which is no longer something I take for granted. We are all getting older, but they are still in good shape, fortunately. My mother has been fighting breast cancer again, but this time it seems to have gone better.
We decorated the tree with old tinsel, Norwegian flags and familiar old ornaments from all over the world (I can see a German wooden house and a star from Kampala there), and enjoyed the peace before the youngest generation arrived. Of course, the julenek had to be put up for the birds (a sheaf of oats for Christmas), despite the lack of snow.
We waited for the hurricane Urd to hit the west coast, but hardly noticed it in the east. We ate clementines, walked in the woods, made Norwegian paper stars and just enjoyed being home with parents, siblings and their spouses, and the increasing horde of nieces and nephews, who are all very sweet. It was great. The ten days went so quickly!
And we baked. Traditionally there should be seven kinds of cookies for Christmas, if you are Norwegian. But we eat less cookies now (not the grandchildren, they hoover down any cookies around), and had plenty of cake, but some cookie making must be done. As my father is diabetic and, we made almond macaroons for him with artificial sweeter (not bad), and coconut macaroons for the rest of us, along with some other varieties This is from “Kaker som smaker”, a classic baking book, and as you see, the recipe can vary quite a bit. Egg whites only, or whole eggs; potato flour or wheat flour, or no flour. Butter? I never used butter in mine. But maybe it works?
Kokosmakroner (coconut macaroons with whole eggs)
200 ml white granulated sugar
1/4 tsp baking powder
1/2 tsp vanilla sugar
5 tbs all-purpose wheat flour
600 ml flaked coconut
Whisk eggs and sugar light and airy, quite stiff. Sift in flour, baking powder and vanilla sugar (the latter is Norwegian, can be skipped or maybe add a very small splash of vanilla extract). Stir in the flaked coconut carefully, you do not want to lose the air whisked in. We had large fresh eggs from our neighbour’s farm, so I added more coconut than the recipe specified as as the cookie batter was very runny. You might want to do a test cookie as well, the cookie should hold its shape when dropped on cookie sheet with teaspoons. With smaller eggs or drier coconut, you might need less. Bake 10-12 minutes at 180 C, in the middle of the oven, until they are lightly golden but not too dry. Store in air-tight box, keeps for ages. If you have any left after the holidays, old kokosmakroner are nice in apple crumble too.