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Christer's festive delights: A Hardanger twist on Christmas favourites

Christer Økland reveals two cherished Christmas baking favorites. What about infusing a touch of Hardanger into your gingerbread cookies this holiday season?

Renowned for his commitment to high-quality, locally sourced ingredients, Christer Økland, Director of Food and Beverage at Fjordtind Hotels, brings the essence of Hardanger to the art of Christmas baking. Even his festive treats are elevated with a touch of the Hardangerfjord.

Christer Økland shares two of his cherished Christmas baking favorites. How about infusing a touch of Hardanger into your gingerbread cookies this holiday season?


Christmas wouldn't be complete without the warmth of homemade cookies. Indulge in Christer's personal favorites, each adorned with a touch of Hardanger charm:

Tender Gingerbread Bliss:

This cherished local delight is bound to captivate your taste buds. The blend of dark syrup and almond flour imparts a distinct Hardanger twist to these gingerbread cookies. Follow the recipe meticulously to create magical moments around your kitchen table.


  • 200 g dark syrup
  • 800 g powdered sugar
  • 800 g egg whites
  • 320 g almond flour
  • 320 g wheat flour
  • 4 g baking powder
  • 4 g salt
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 800 g brown butter

Combine syrup and all dry ingredients in a Kenwood bowl, whisking diligently while slowly incorporating the brown butter. Continue whisking until the mixture is thoroughly blended.


Oat cookies - a Chocolate Embrace:

Christer also has a tempting recipe for oat flan - a harmonious fusion of sweetness and crispiness. This uncomplicated yet local favorite promises to delight both the eyes and the palate.


  • 1 egg
  • 125 g sugar
  • 1 tsp vanilla sugar
  • 75 g butter
  • 100 g oats (small, quick-cooked)
  • 100 g dark chocolate (sourced from Fjåk)

Whisk together the egg and sugar until achieving a light, fluffy consistency. Melt the butter and incorporate it, then gently fold in baking powder and oats. Spread the mixture onto a baking sheet, leaving sufficient space between each for proper baking. Bake at 200 degrees Celsius for approximately 5 minutes with a low fan setting. Ensure a quick bake! Allow them to cool before dipping in melted chocolate.

Yrjan Olsnes x Visit hardangerfjorden 05138

The Fjordtind Hotels are magical during the festive season. Hardangerfjord Hotel is open year-round, and in its exquisite restaurant, restaurant Glime, Christmas buffets are hosted for both locals and visitors throughout the entire holiday season. Brakanes and Vøringfoss are closed for winter, but they also open their doors before Christmas, crafting a warm holiday ambiance with delightful dishes and a festive atmosphere.

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