Goro recipe: thin cardamom wafers from a goro iron

November 1, 2026

Vokshus food container 2,800 ml with lid and pump

Goro (cardamom wafers) is one of Norway's oldest Christmas biscuits. The pattern from the iron is pressed into the thin wafer, and many irons have been handed down for generations. Start the day before, as the dough has to rest.

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Short answer: Whisk 2 eggs and 200 g sugar, fold in 300 ml whipped cream and cardamom, and mix in 650 g plain flour rubbed together with 350 g butter. Leave the dough somewhere cold overnight. Roll it out thinly, cut around a template and bake in a hot goro iron until the wafers are pale gold.

What you need

The recipe makes about 100 wafers.

2 eggs
200 g sugar
300 ml double cream
1 tsp ground cardamom
650 g plain flour
350 g butter

How to make it

Whisk the eggs and sugar until pale.
Whip the cream until stiff, and fold it in with the cardamom.
Rub the butter into the flour until it looks like coarse breadcrumbs.
Quickly mix everything into a dough, and leave it in the fridge overnight.
Cut a template out of card, the same size as the iron.
Roll the dough out to about 2 mm, and cut sheets around the template.
Heat the iron, lay in a sheet and bake until the wafer is pale gold.
Divide the wafer along the pattern while it is warm, and lay the pieces on a wire rack.

Small tips at the iron

The dough must be cold: Take out a little at a time, and leave the rest in the fridge.
Divide the wafer at once: A cold goro breaks where it wants to, not where you want it to.
The first wafer is a test: Use it to find the right heat for the iron.

How to store Goro

Goro is thin and quickly takes up moisture. As soon as the wafers are cold, they go in a completely airtight tin with baking paper between the layers, with no other kinds. In a cool place they keep for a couple of weeks or more.

If they have gone soft, give them a few minutes in the oven at 150 °C. Remember that they must be completely cold again before the lid goes on.

Food Container 2,800 ml679 NOK

Container, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.

See the food container →

Frequently asked questions

Can I make Goro without a goro iron?

No, the iron gives both the pattern and the thin wafer. Without an iron you can bake kinds that need only a baking tray, such as Serina biscuits.

Can Goro be frozen?

Yes. Put them in an airtight tin with baking paper between the layers. Thaw them with the lid off, so they do not turn clammy.

What is the difference between Goro and Krumkaker?

Goro is a rolled dough baked in a flat iron. Krumkaker (rolled wafers) are a thin batter that is rolled while warm.

Do I have to use cardamom?

It is the classic flavour, but a little vanilla sugar works too.

Do you like thin, crisp biscuits? Also try Krumkaker.

A see-through container for crisp bakes

You can see how many Goro are left, and the pump takes the air away once the lid is on.