Making seven kinds of Christmas baking ahead of time is a lovely Norwegian tradition, until December arrives and half have turned chewy while the soft ones have gone hard. Often the problem is the container, not the recipe. Here is where each type belongs and the mistake that can spoil the whole batch.
Rule one: never mix crisp and soft
Moisture moves from wetter baking to drier baking. Put soft syrup biscuits beside crisp wafer biscuits and one loses softness while the other becomes chewy. One kind per container is a simple way to protect your Christmas baking.
Container by container, bake by bake
| Christmas baking | Suitable container | Approximate keeping time |
|---|---|---|
| Krumkaker, goro and strull, crisp Norwegian wafers | Well-sealed tin, carefully stacked | 3 to 4 weeks |
| Crisp gingerbread biscuits | Sealed container at room temperature | About 4 weeks or more |
| Sirupssnipper and brune pinner, spiced syrup biscuits | Sealed container, kept separately | 3 to 4 weeks |
| Serinakaker and bordstabler, butter and almond biscuits | Sealed container with separators | 2 to 3 weeks |
| Smultringer and fattigmann, Norwegian fried baking | Lidded container in a cool place | 1 to 2 weeks |
| Julekake, Norwegian Christmas fruit bread, and soft bakes | A slightly breathable bag or container | 4 to 7 days; freeze for longer storage |
| Kransekake, chewy almond-ring cake | Sealed container | About 2 weeks, depending on the recipe |
These are quality guidelines for plain traditional recipes, not a guarantee for every filling or icing. Separators need not be elaborate: suitable wax paper or baking paper between layers helps prevent sticking. For the differences, read wax paper for food.
Metal, plastic or glass?
A traditional tin seals well and does not readily retain smells. Plastic boxes also work, although some keep the aroma of last year's gingerbread spices. Glass jars with clip lids are effective and attractive on the counter but heavier in the cupboard. Container size matters too: choose one that fits the batch instead of leaving it half empty.
Where should the containers stand?
Keep plain crisp biscuits somewhere cool, dark and dry, away from condensation. A cool pantry, cellar or kitchen cupboard can work well. Fat-rich fried bakes deteriorate faster in warmth and light. For storage well beyond Christmas, the freezer is often the better choice. Most traditional Christmas baking freezes well: see storing Christmas bread and biscuits. Cakes with perishable fillings must follow their own chilled-storage instructions.
The almond-cake trick
Kransekake and other soft almond bakes should stay chewy. A traditional trick is to place a small piece of apple or white bread in the container briefly so moisture moves towards the cake. Check it frequently and replace the apple at least every other day; remove it if it deteriorates. This is a texture trick, not a way to extend food safety or rescue mouldy baking.
Frequently asked questions
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