Goro
A delicate cardamom-and-cream wafer, pressed with a decorative iron into elegant rectangles.
Cultural Context & History
Goro is among the most refined of the Christmas cookies — a rich, faintly cardamom wafer embossed by a patterned iron and trimmed into neat rectangles. A test of patience and heritage.
Ingredients
- 150 g butter, softened
- 150 g caster sugar
- 1 egg
- 100 g cream
- 350 g plain flour
- 1 tsp ground cardamom
- 1/2 tsp cognac
Recommended Tools
- Goro ironPresses the fine pattern and delivers the crisp snap.
- Rolling pinRolls the dough thin enough to take a sharp imprint.
- Pastry wheelTrims the warm edges to clean, even rectangles.
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Step-by-Step Instructions
- 1
Cream the butter and sugar until pale, then beat in the egg, cream and cognac. Work in the cardamom and flour to a soft dough, wrap, and chill overnight.
- 2
Roll the chilled dough out thinly and cut into rectangles sized to the plates of your goro iron.
- 3
Lay a rectangle into the hot iron and press it firmly shut, baking for 1.5 to 2 minutes until pale golden and set.
- 4
Trim the edges while the cookie is still warm and pliable, then cool completely on a wire rack to crisp.
Chef's Tip
Trim each cookie the moment it leaves the iron — left to cool even a minute, goro turn glass-brittle and splinter rather than cut to a clean edge.
Chef's Tip
Keep the rolled dough cold between batches so it takes the pattern crisply instead of sticking to the plates.
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