Norwegian ‘Syv slag’- seven types of Christmas cookies

All the cookies should be baked at 175°C for 10–12 minutes.

Start by combining 400 g of the flour, FiberFin, and Sukrin Gold. Mix in all of the butter thoroughly, then gradually add the remaining flour until you have a smooth dough. Knead the dough well. (You can also use a food processor.) Allow the dough to rest at room temperature for an hour.

Your creativity is the only restriction when using this dough. Here are some ideas:

German slices:
Roll the dough into 4-5 cm-thick logs. Slice into 0.5-cm-thick pieces. You can garnish with chopped almonds if desired.

Sugar stars or hearts:
Roll out the dough thinly, to 2-3 mm. Use cutters to shape into stars or hearts. Brush with a beaten egg. Sprinkle with Sukrin or pearl sugar.

Checkerboards:
Mix 1 tsp of vanilla sugar into the dough. Divide the dough in half and mix 1 tbsp of cocoa powder into one half. Roll out two white and two brown, finger-thick logs. Place one white and one brown log next to each other, then stack the other two on top in the opposite combination to form a checkerboard pattern. Slice thinly.

To make butter rings, grooved biscuits, filled biscuits, and jam crescents, mix 2 eggs into the full portion of the basic dough.

Butter rings:
Pipe the dough through a cookie press or grinder with a star-shaped disc. Cut into 12-cm lengths and shape into rings.

Grooved biscuits:
Pipe the dough as you would for the butter rings. Cut into 3-cm lengths.

Chocolate-filled biscuits:
Roll out the dough to a thickness of 2-3 mm. Use a cutter to shape as desired, and bake as instructed above. For the filling, melt 50 g of coconut fat with half a bar of cooking chocolate, mix with 1 egg, and 1 tbsp. Sukrin. Spread the filling between two cooled biscuits.

Jam crescents:
Roll out the dough thinly, to 2-3 mm. Use a cutter to shape into 6-cm-diameter rounds. Place a dollop of raspberry jam on each round. Fold in half and press the edges together with a fork.