Smørkjeks med Brunost (Norwegian Brown Cheese Shortbread)

Brunost is an iconic Norwegian cheese and is perfect in sweet baking

Brunost or Norwegian brown cheese is such an iconic Norwegian ingredient. It's one of those foods that you either love or hate. Although we call it cheese it's actually made from whey, the leftover liquid that is discarded after cheesemaking. The whey is cooked and cooked until it caramelises and sets into what looks like cheese. It has a thick fudgy texture and a caramel taste that isn't too sweet.

Many people eat thinly sliced brunost on bread for breakfast or lunch. For a really Norwegian take on it, put a spoonful of raspberry jam on top. what many people who don't live in Norway don't realise is that brunost is also used in cooking. We put it in casseroles and stews, soups and baking. It adds a lovely subtle flavour that is not immediately noticeable, but is certainly delicious.

Smørkjeks or shortbread is one of my most favourite cookies to make. I have Scottish heritage and shortbread is something that we eat a lot of in the UK. It's quick and easy to make and everyone likes it.

Smørkjeks med Brunost (Norwegian Brown Cheese Shortbread)

Ingredients

240g / 8.5 oz flour

80g / 3 oz sugar

160g / 5.5 oz butter

Pinch salt

130g / 4.5 oz brunost or geitost, grated

Method

Preheat oven to 170⁰C / 340⁰F

Sift the flour into a large bowl. Cut the butter into chunks and add to the flour with the sugar and salt. Rub in the butter until it is like fine breadcrumbs. Grate the brunost and add to the dough. Using your hands bring it all together into a crumbly dough. Knead gently to form a smoother dough.

If you prefer you can put the flour, salt, sugar and butter into a food processor and whizz it up until it forms crumbs. Add the brunost and whizz again. If the dough doesn't come together transfer it to a bowl and bring it together with your hands.

On a floured surface roll out the dough to about 2mm. Cut into rounds. I like to use a 2 inch fluted cutter. Place on greased baking sheets or baking sheets lined with baking paper and bake for about 10 minutes or until a light golden brown. Cool for a few minutes on the trays before transferring to a wire rack. Allow the cookies to cool completely before eating.