Sirup Nut Bicuits (Brune Pinner)
Brune pinner, which translates to "brown sticks," is according to Norwegian traditions, one of the seven sorts of cakes you should bake for Christmas. The biscuits, which are also sometimes called cinnamon sticks are very easy to make and, when baked, they have a crispy and slightly chewy texture.

Put your butter in your mixing bowl and attach your paddle attachment (I prefer using the stand mixer, but you can do it by hand too). Add the sugar and mix well until the butter whitens, then add the spices, salt, syrup and vanilla and mix well. Finally add the flour and bicarbonate and mix on a low speed until a it has all been mixed in, then remove the dough from the bowl and wrap it with clingfilm to let it rest for a while, I sometimes leave it in the fridge overnight, but othertimes just for a couple of hours. Resting the dough improves the final result, so I advice you to that, but if you are in too much of a hurry, your biscuits will still be delicious. When it's time to roll the dough out on the baking paper, I usually cut the dough into four ecually large pieces and form them into thick sausages, then I roll them out to long oblong shapes, that are aproximatly 1/2cm thick. Do two on each shhet of baking paper and make sure there is space between them, as they do spread out. I usually, cut the sides the make the edges neat, then brush with egg whites and spreincl some roughly cut nuts, to sprince on top. Bake in the oven on 180C for about .......