Cream Biscuits

    1 day 9 hours 5 minutes

    This is a Norwegian sour cream biscuit called kringla. They take a little preparation but they are fluffy and melt in your mouth delicious.

    26 people made this

    Serves: 24 

    • 1 cup (250ml) thickened cream
    • 250g sour cream
    • 1 1/3 cups (300g) white sugar
    • 2 tablespoons copha
    • 1 egg yolk
    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon vanilla essence

    Preparation:1day1hour  ›  Cook:5min  ›  Extra time:8hours chilling  ›  Ready in:1day9hours5min 

    1. In a small bowl stir together the cream and sour cream. Cover and refrigerate overnight.
    2. Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 250 degrees C.
    3. In a large bowl mix the sugar, copha and egg yolk together using an electric mixer. Stir the vanilla and bicarb soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and copha until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
    4. Place the dough on a well-floured surface as the dough will be sticky. Use ping pong ball sized pieces of dough and roll out into an 20cm rope. Form into a figure eight and pinch the ends together. Place on ungreased baking trays.
    5. Bake for 5 minutes in the preheated oven or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days or 1 month in the freezer.

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    Reviews in English (28)


    After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Calling the dough sticky is the understatement of the century, there was no way I could roll it out and make shapes (perhaps because I used buttermilk?) SO, I came up with a great idea to put it in a ziplock bag, cut the end and pipe the shapes onto the cookie sheets. They came out FABULOUS! And taste just like I remember from when I was a kid. Thank you!  -  23 Dec 2008  (Review from Allrecipes USA and Canada)


    I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine in all sorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell). I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though. Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web.  -  28 Dec 2006  (Review from Allrecipes USA and Canada)


    I wanted to try some Norwegian recipes for Christmas for my fiance's family who are Norwegian. They all loved this recipe. It is a little time consuming but turned our very good. The cookies are not too sweet and are great in the morning with coffee.  -  21 Jan 2005  (Review from Allrecipes USA and Canada)