Oslo Twists

Oslo twists belong to the Scandinavian family of fried cookies called fattigmann, krumkaker, and rosettes, the kind of festive treats that show up on Norwegian holiday cookie trays. The dough leans heavily on egg yolks for richness and gets its trademark blistered surface from aggressive kneading.

That blistering is the whole point. You knead the dough until little air pockets show on the surface, which is what gives the fried twists their characteristic puffy, almost-shattering crunch when they hit the hot fat.

Rolling thin matters too. These cookies are about texture, not bread. Roll the dough as paper-thin as you can manage and the twists fry up crisp and feather-light. Roll too thick and they turn doughy in the middle.

The little twist itself is half decoration, half function. Pulling the long point through the slit gives the cookies their open, lacy shape, which crisps faster and more evenly than a flat strip would.

Pro Tips

• Use a candy thermometer to keep the oil right at 375°F (190°C), too cool and the cookies absorb grease, too hot and they brown before cooking through
• Fry only a few at a time so the oil temperature doesn’t drop
• Drain on a wire rack over paper towels instead of directly on paper, this keeps the bottoms crisp
• Dust with powdered sugar only just before serving, the sugar dissolves on warm cookies

Variations

• Swap rum flavoring for brandy or cardamom for a different traditional Scandinavian spice profile
• Add a teaspoon of finely grated lemon zest to the dough for a brighter, citrusy version
• Skip the powdered sugar and dust with a cinnamon-sugar blend for a cozier finish