GORO – An Old Fashioned Norwegian Coookie

Contributed by Kaspara Gorud, Valkyrien Lodge #1, Seattle, WA

  • 1/2 pint (1 cup) whipping cream
  • 3 eggs
  • 2 cups sugar
  • 1 1/2 tsp. vanilla
  • 1 tsp. cardamom
  • 1 cup potato flour, sifted
  • 1 1/2 lbs. butter
  • flour, sifted (as needed*)
Goro Baker
  1. Whip cream. Beat eggs and sugar in separate bowl to cream.
  2. To egg/sugar mixture add whipping cream, vanilla and cardamom. Beat well.
  3. Gradually add sifted potato flour and as much* sifted flour as can be mixed with a rotary beater or mixer, scraping sides of bowl and beaters often.
  4. Place covered dough in the refrigerator over night.
  5. In the morning, turn dough onto a floured board.
  6. Cut butter into thin slices and work in half pound of butter and a little flour at a time with a rolling pin, until dough can be easily rolled out.
  7. Dough should NOT be thin like a krumkake.
  8. Cut rectangles to fit the goro iron. Cook over medium heat until golden.
  9. Cut the goro into sections while hot. [Most irons make about four cookies per filling of iron.]
  1. Yields: 11 –12 dozen.
  2. Goro Irons are available at many of the Scandinavian shops and other cookware places online (2 linked in left column).
  3. These are beautiful old Norwegian cookie that have a great flavor and look pretty.
  4. One of our members, Kari Diehl, has a great article online about how to make them, so we suggest you check it out. She call's them Norway's Most beautiful Cookie!