Norwegian Kakemann

My mom had a special recipe for Gingerbread that we called Kakemann in Norwegian. We always made these instead of the white one’s or the thinner brown one’s. I made them last weekend thinking about all the baking we used to do for Christmas. These were the favorite for us kids of all the cookies we made. And even as grown up they remained a favorite.

This is my mothers original recipe. When I baked now I downsized it to 1/3 of the original. Still here I will give the original which makes a lot of Gingerbread Cookies or Kakemenn. (Kakemenn is plural of Kakemann).


  • 3 dl cream
  • 450 g sugar
  • 3 dl syrup
  • 1 tbsp ginger
  • 1 tsp lemonjuice
  • 2 tbsp baking soda
  • 1, 2 kg wheat flour


Whip the cream. Add sugar, syrup, spices, baking soda. Whisk for 10 minutes. Add flour. (Leave a little flour for baking). Leave the dough to rest till next day, not too cold and not too warm.

Next day add the rest of the flour and bake.

Roll out and cut the cakes with cookie cutters.

Bake in the oven for about 8-10 minutes at 180 Degrees Celsius. Watch them so they don´t burn. Ovens vary so adjust the time to your oven.

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