We will go through the preparations and all the ingredients you need. We start with the batter. All measurements are in both metric and non-metric values.

• We will mix the batter in steps. From melting the butter to sifting down the cocoa powder. And finally whipping up a sweet-smelling batter.

We start by pouring the batter into a deep pan, and then we talking about the oven temperature. Time to get the pan in the oven. Some tricks how to get an even baking by rotating the pan.

We will go through all the ingredients you need. We will mix the glacing in steps. From melting the butter to making sure the coffee is STRONG. And finally pouring the glacing on top of the still warm baked batter.

We start by adding the topping, and then we cut the cake. Some headbanging and tricks how to get your Love Bites into the best shape. Last we enjoy the lovely Love Bites in the viking way.

We will go through the preparations and all the ingredients you need. We start with the dough. All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From mixing the butter and sugar to getting some viking hand exercise.

We start by shaping the dough into rolls and place them on baking paper. Some headbanging, some flattening and then you will discover the very special Swedish sugar kind, pearl sugar.

We start by talking about the oven temperature. Time to get the pan in the oven. Some failed headbanging and tricks how to get an even baking by rotating the pan. Last we cut up the baked dough into lovely Chocolate Cuts and enjoy them in the viking way.

We will go through the preparations and all the ingredients you need. We start with the dough, then talk about bitter almond and ammonium carbonate (dear horn's salt). All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From mixing the butter and sugar to bitter almond and ammonium carbonate. Last we get some viking hand exercise.

We start by shaping the dough into balls and place them on baking paper. We talk about the smell of ammonium and then you will discover the very special Swedish sugar kind, pearl sugar.

We start by talking about the oven temperature. Time to get the pan in the oven. Some more talk about ammonium and tricks how to get an even baking by rotating the pan, but be careful not to disturb the process. Last we enjoy the lovely Almond Cakes in the viking way.

We will go through the preparations and all the ingredients you need. We start with the dough, then talk about ammonium carbonate (dear horn's salt) and rapeseed (canola) oil. All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From mixing the butter and sugar to ammonium carbonate. Last we get some viking hand exercise.

We start by shaping the dough into balls and place them on baking paper. Hand ball rolling and followed by talking about the smell of ammonium.

We start by talking about the oven temperature. Time to get the pan in the oven. Some more talk about ammonium and tricks how to get an even baking by rotating the pan, but be careful not to disturb the process. Last we enjoy the lovely Dreams in the viking way.

• We will go through the preparations and all the ingredients you need. We start with the dough, then the use of patty pans and raspberry jam filling. All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From mixing the dry ingredients and adding the butter. Some headbanging, some normal viking spillage and some viking hand exercise. Last we put the dough in the fridge.

We start by placing patty pans on the pan. Then ball rolling and followed how to make the best holes in the dough balls. Last we fill each ball with raspberry jam.

We start by talking about the oven temperature. Time to get the pan in the oven. Some tricks how to get an even baking by rotating the pan. Last we enjoy the Raspberry Caves in the viking way.

• We will go through the preparations and all the ingredients you need. We start with the dough. All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From mixing the butter and sugar to adding the ginger. Some normal viking spillage, some headbanging and some viking hand exercise.

We start by shaping the dough into rolls and place them on baking paper. Some flattening and some pan tricks.

We start by talking about the oven temperature. Time to get the pan in the oven. Some failed headbanging and tricks how to get an even baking by rotating the pan. Last we cut up the baked dough into delicious Caramel Cuts and enjoy them in the viking way.

• We will go through the preparations and all the ingredients you need. We start with the dough. All measurements are in both metric and non-metric values.

• We will mix the dough in steps. From cutting the almonds to adding the important small amount of water. Some headbanging, some normal viking spillage and some viking hand exercise.

We start by shaping the dough into rolls, wrapping them in plastic and then some fridge time.

We start by talking about the oven temperature. Then we unwrap the rolls, cut them into thin slices and put them on baking paper. Time to get the pan in the oven and some tricks how to get an even baking by rotating the pan. Last we enjoy the delightful Farmer Cookies in the viking way.