The characteristic farm houses in the county of Trondelag in the middle of Norway are worth a visit, since they testify that people in Trondelag take care of their traditions.
The Tronder farms are known for their good food, especially for Christmas. Beef and pork were treated and prepared according to etiquette, and this also applied to batches of bread and griddle cakes.
The Lynum Farm in Skogn is described in the book “Vakre trøndergårder” (Beautiful Tronder Farms) by Birger Sivertsen (2007).
Before 1900, however, the range of food was rather sparingly in Trondelag. ‘Goro’ fried in an iron long-pan over open fire and Christmas bread in the oven were made for special occasions.
The working people often received such a bread and a bottle of liquor for Christmas.
Norwegian Goro Crackers
So few people cook Norwegian goro “crackers” nowadays that they can become a signature gift for cooks who take the time to bake them for friends and teachers during the holidays. They are sort of a cross between a cookie, a cracker, and a waffle – not too sweet, and quite possibly the most beautiful of all Scandinavian baked goods.
INGREDIENTS
3 eggs
1 cup sugar
1 Tbsp. vanilla sugar (or 1 tsp. vanilla)
1 cup whipped cream, whipped to firm peaks
1 cup butter, melted
1 Tbsp. brandy or cognac (optional)
6 to 7 cups all-purpose flour
1 tsp. freshly ground cardamom
1/2 tsp. cinnamon (optional)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
PREPARATION
Trace a rectangular pattern the same size as your goro iron onto parchment or other paper; cut out. Spray goro iron lightly with cooking spray and heat, closed, over medium-high burner until a drop of water sizzles on the surface when opened.
Beat together three eggs, sugar, and vanilla sugar (or vanilla). Fold in whipped cream and melted butter. Stir in cognac, if using. Sift together 6 cups of flour, cardamom and cinnamon, then mix into batter.
Add additional flour, if needed, until dough is very firm (it should be about the consistency of pizza dough).
Separate the dough into thirds, and roll each portion out on a floured surface to a 1/8″ thickness. Place paper pattern on dough and cut squares the size of your goro iron.
Transfer each dough square to the goro iron, close iron, and cook the first side for 3-4 minutes, pressing the iron’s handle together lightly to impress pattern upon the cracker.
(Note: keep a wet towel on hand to immediately wipe up any butter than leaks from the press). Flip iron and cook for an additional 3-4 minutes, until both sides of cracker are golden brown.
Transfer cracker to rack to cool; while still warm, cut into the individual sections and trim off outside edges (if desired). Repeat process with remaining dough (rerolling scraps as necessary).
Freeze or store in an airtight container.
Yield: Approx. 48 goro cookies.
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Norwegian Tronder Farms and Food , compiled by Tor Kjolberg