Berlin Wreaths – “Berlinerkranser”

Scandinavians have traditionally spent a lot of time and effort in preparing for Christmas, and anyone with an ambition and certain level of pride has prepared a large number foods, sweets and treats for the big celebration. And it must be at least 7 different Christmas cookies.
© Little Scandinavian Berlinerkranser 2010
These cookies typically contain a lot of sugar, butter, flour and spices, so we are not talking healthy food, but nevertheless very tasty!
Cookie making has always been a family effort where both children and adults join in to create cookies of all kinds in a variety of different shapes and flavors, ranging from fairly simple to more complex and time consuming baking.

Today’s cookies are very easy and quick to make, but I have to say that I managed to ruin the first batch because I made some shortcuts with the egg and sugar mix, so these were done late last night.

Cooking time: 1.0 hour
Preparation time: 30 min

2 boiled egg yolks
2 egg yolks (keep the egg whites)
120 g sugar
350 g white flour
250 g butter, unsalted

2 egg whites
Pearl sugar (or coarse white sugar)


  1. Start by boiling the 2 eggs for 8 -10 minutes
  2. Mix the boiled and raw egg yolks to a smooth paste
  3. Add sugar, and whip till it is white and light bubbly
  4. Mix flour and butter
  5. Add small amounts of the flour/butter mix to the egg mix, don’t use too much force otherwise you’ll loose the elasticity
  6. Cool in the fridge for 60 min
  7. You should now be ready to roll out the dough into 1 cm thick and 10/14cm long rolls, which gives you either single or double wreaths.
  8. Brush with egg white, and sprinkle with pearl sugar
  9. Bake in oven for 10min till golden, at 190-210˚C
  10. You have now made the first out of 7 traditional Scandinavian Christmas cookies 🙂

Serves: Family and Friends -and neighbours!

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