Photo by Ragge Strand on the website
My Norwegian grandma (1883 - 1973) often served cookies when we visited her. One kind - diamond shaped, thin, crispy with a piece of almond on top - was called Sirupssnipper. Perhaps this was one of her Christmas cookies, though I think we also got them all year around.
The recipe for 20 Sirupssnipper, my translation from a Norwegian recipe
Ingredients:
Ingredients:
1½ dl whipping cream
150 g light molasses (syrup in Norwegian)
150 gram white sugar
100 gram butter
Around 450 gram flour
1 1/2 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon anise
1/4 teaspoon cinnamon
3/4 teaspoon hartshorn salt ( try bicarbonate)
3/4 teapoon baking soda
almonds, blanched, for decoration.
The How to:
Cook cream, syrup and sugar.
Add butter and let it cool till lukewarm.
Add the dry ingredients.
Mix well. Knead the dough.
Let the dough rest in a cool place till the next day.
Roll the dough thin.
Cut out the pieces. My grandmother used a wheel giving zigzag edges.
Cut out the pieces. My grandmother used a wheel giving zigzag edges.
Put half an almond in the centre as a decoration.
Place the cookies on a lightly greased baking sheet in the oven at 175 degrees Celsius for around 5 minutes.
Cool them on a rack and keep them in an airtight box or in the freezer.
If you brush the cookies with eggwhite before baking them, they will become more shiny.
Writing this I found a lesson in Norwegian with the subject "We Bake a Cake", published by Sons of Norway
and there, behold, their version of Syrupssnitter
COOKIES: SIRUPSNIPPER
9 T. cream
1/2 cup + 2-1/2 T. syrup
1/2 cup + 2-1/2 T. sugar
7 T. butter
2 cups flour
1/4 tsp. pepper
1/4 tsp. ginger
1/4 tsp. anise
1/4 tsp. cinnamon
3/4 tsp. hartshorn salt
3/4 tsp. baking soda
Almonds, blanched, for decorating
Boil cream, syrup, and sugar together. Stir in butter and let mixture cool until lukewarm. Sift in dry ingredients and knead the dough to mix thoroughly. Chill overnight. Roll dough out to be as thin as possible and cut into diamond shapes. Lay on a greased baking sheet. Place half a blanched almond on each cookie. For a shiny finish, brush cookies with egg white. Bake at 350ยบ F for 5 minutes.
Boil cream, syrup, and sugar together. Stir in butter and let mixture cool until lukewarm. Sift in dry ingredients and knead the dough to mix thoroughly. Chill overnight. Roll dough out to be as thin as possible and cut into diamond shapes. Lay on a greased baking sheet. Place half a blanched almond on each cookie. For a shiny finish, brush cookies with egg white. Bake at 350ยบ F for 5 minutes.
No comments:
Post a Comment