Småkaker

Crisp 1914 cream cookies of unsalted butter, cream, wheat flour, and potato starch, cut out, brushed with egg, and sprinkled with coarse sugar before baking.

Orange cookies from Erken's Stor kokebok (1914): beat 4 eggs and 250 g sugar for a quarter hour, stir in 125 g finely slivered orange zest and 180 g sifted flour, drop by the teaspoon onto a paper-lined sheet and bake pale yellow.

Arendal cookies from Erken's Stor kokebok (1914): 6 egg yolks and 3 egg whites are beaten half an hour with 250 g sugar, 200 g flour with a knife-point of baking soda is folded in, the cookies are dropped with a teaspoon, garnished with half a blanched almond and baked light in a not-too-hot oven.

Erken's Berlinerbrød (1914): a creamed batter of 120 g butter, 180 g sugar, 3 eggs, 340 g flour with baking powder, and 150 g chopped almonds. The dough is laid in 2 cm wide lengths, baked golden, cut at once on the diagonal into 1 cm slices, and dried lightly in the oven.

Erken's Berlinerkranser (1914): 4 hard-boiled and 4 raw egg yolks are creamed with 180 g sugar, then 500 g flour and 500 g butter are worked in alternately. The dough is rolled, formed into wreaths, dipped in whipped egg white, sprinkled with pearl sugar, and baked light brown in a hot oven.

Erken's Brune Kaker I (1914): a syrup dough with 1/2 kg syrup, 1/2 kg sugar, 250 g butter, 3 eggs, richly spiced with bitter-orange peel, pepper, cinnamon, cloves, ginger and cardamom, leavened with baker's ammonia, about 800 g flour. The dough rests overnight before it is rolled out, cut into shapes and baked.

Erken's Brune Kaker II (1914): stiffly whipped heavy cream is stirred with 450 g sugar, 3 dl syrup, baking soda, ginger, lemon essence and pepper for 20 minutes, then about 1 kg flour. The dough rests 2 hours, is rolled barely 1/2 cm thick, cut out, brushed with water and baked brown.

Døler from Erken 1914: melted butter (150 g) beaten with 150 g sugar, 1½ dl whipped cream, 100 g potato starch, 200 g wheat flour, vanilla and 200 g coarsely chopped almonds. Dropped by the teaspoon onto a sheet and baked light brown.

Drammen cakes (drammenskaker) from Erken's Stor kokebok 1914: shortcrust bases cut into 6 cm rounds, with a piped ring of almond paste and jam in the middle, baked in a moderate oven and glazed.

Queen's cakes (dronningkaker) from Erken 1914: a creamed batter of 125 g butter, 150 g sugar, 3 eggs and 180 g wheat flour with currants, candied peel, lemon and a little baking powder, baked in small greased tins at moderate heat for 15-30 minutes.

Eckernförde cookies: round butter-dough cookies with lemon peel, topped with a white egg-white and icing-sugar glaze, and baked with mostly bottom heat so the glaze stays pale.

Edvard's snipper: a large batch of spiced cookies of milk, sugar, lard, baker's ammonia, cinnamon and cardamom, rolled out, cut into points and baked pale golden.

Egg-white cakes from Erken's Stor kokebok 1914: 5 egg whites, 325 g wheat flour, 125 g butter, 125 g sugar, 50 g ground almonds. Beat butter and sugar pale, add almonds, stir in flour and stiff whites alternately. Bake as small cookies on a sheet or as a loaf cake for 1 hour.

Egg-white cakes (1914): 7 egg whites, 225 g sugar, 250 g melted butter, 250 g wheat flour, 2 tsp vanilla powder. Melted butter beaten pale with sugar, vanilla added, flour and stiff whites alternately. Set with a teaspoon on a sheet and baked pale golden brown.

Half-øre cakes: airy beaten egg and sugar with cardamom and wheat flour, dropped by the teaspoon onto a sheet and baked light golden brown, sprinkled with sugar at serving.

Oat crackers where 500 g rolled oats are scalded with 1 liter of boiling milk, mixed with sugar, wheat flour, baker's ammonia, and baking soda, butter is worked in, rolled thin, cut out round, pricked, and baked at moderate heat.

Oat crackers II from Erken's Stor kokebok (1914): thin, cut-out oat crackers of 1 kg oat flour with wheat flour, potato starch, sugar, milk, melted butter, and lard, leavened with baking soda and baker's ammonia, pricked and baked at moderate heat.

Honey Cake I from Erken's Stor kokebok (1914, pp. 558–559): a large spice-cake batter of honey, syrup and sugar with milk, cream, pepper, ginger, cloves, bitter-orange peel, candied peel and 1.5 kg flour leavened with baker's ammonia; makes three large cakes. The continuation of the method on p. 559 is partly illegible and the steps

Høvelspon (1914): a thin sponge batter of 4 eggs, 180 g sugar, 100 g flour and vanilla sugar is spread thinly on a sheet, baked pale yellow, cut into 1x10 cm strips and curled around a wooden dowel while warm.

Jewish Cookies I (jødekaker, 1914): a thin cut-out cookie of 750 g flour, 500 g butter, 500 g sugar, 5 tbsp cream, 1 tbsp cognac and 250 g ground almonds; rolled thin, cut out and baked pale yellow.

Jewish Cookies II (jødekaker) from Erken's Stor kokebok 1914: a crisp cut-out cookie of 1 kg flour, 250 g butter, 125 g sugar, 2 eggs and baker's ammonia, brushed with egg and sprinkled with sugar and almond slivers, baked pale yellow.

Inexpensive coffee cookies from Erken 1914: light drop cookies made from a whisked egg-and-sugar base (6 eggs, 250 g sugar), 500 g flour, cinnamon, and baking powder, dropped by the teaspoon onto a tray and baked light golden brown.

A simple krumkake batter (Norwegian rolled wafer cookies) of stiffly whipped cream, sugar, and wheat flour, baked light golden brown in a krumkake iron and rolled while hot.

Cinnamon cookies from Erken 1914: a large cut-out cookie dough of 1.5 kg flour, 500 g brown sugar, 250 g butter, 2 eggs, 4 dl water, cinnamon and lemon drops, leavened with baker's ammonia and baked in a hot oven.

Knepkaker: a syrup dough with sugar, eggs, milk, pepper, baker's ammonia, and baking powder, about 1 kg flour, dropped from a spoon onto a sheet and baked in a good hot oven.

Coconut macaroons made from 5 stiffly beaten egg whites, 250 g powdered sugar, and 250 g coconut, dropped from a teaspoon onto a sheet and baked pale yellow at an even heat.

Kremmerhus from Erken 1914: thin round wafers of butter, sugar, flour, stiffly beaten egg whites and vanilla, baked pale yellow on a sheet and rolled into cones while warm, filled with whipped cream and strawberries.

Krumkaker (rolled wafer cookies) of equal parts butter, sugar and wheat flour with five stiffly whipped egg whites, baked light golden in a krumkake iron.

Thin krumkaker of egg, sugar, melted butter, cold water plus wheat flour and potato starch; baked in an iron and rolled warm over a cone or into cones.

Krumkaker with cardamom: egg and sugar are whisked at length, melted butter, cold water and sifted wheat flour are stirred in, baked thin in a krumkake iron and rolled warm.

Krumkake IV from Erken's Stor kokebok 1914: thin Norwegian waffle cookies made from stiffly whipped sour cream, sugar, one egg, drops of lemon, and wheat flour, baked in a krumkake iron and rolled over a wooden dowel.

Madeleines from Erken's Stor kokebok 1914: 250 g powdered sugar, 250 g wheat flour, 250 g melted butter, 8 eggs and vanilla sugar whisked at length, baked in small fluted molds at low heat.

Classic macaroons from Erken 1914: finely ground blanched almonds (with a little bitter almond) mixed with powdered sugar and stiffly whipped egg whites, spooned onto a tray and baked pale yellow.

Nut macaroons from Erken 1914: hazelnuts and toasted almonds pounded with egg whites, mixed with powdered sugar and grated lemon zest, dropped as small macaroons onto paper, sprinkled with sugar, and baked pale.

Macaroon plesken from Erken 1914: a macaroon mixture of 250 g ground almonds, 375 g powdered sugar, and 5 egg whites, spooned onto a tray and baked slowly.

Almond cookies from Erken 1914: a shortcrust of 250 g butter, 125 g sugar, 1 egg, 100 g ground almonds, and 500 g flour, cut out, filled with jam and folded in from three sides, baked at low heat about 15 min.

Almond plesken from Erken 1914: a creamed butter batter with sugar, ground almonds pounded with rosewater, eggs, and lemon juice, and flour last; dropped with a teaspoon onto a tray and baked light brown.

Meringue from Erken 1914: 3 egg whites whipped stiff, 165 g sifted confectioners' sugar gently folded in, spooned onto a sheet, dusted with sugar and baked at low heat into half-dry meringue shells shaped over an egg and filled with ice cream or whipped cream.

Erken's meringue from Stor kokebok 1914: 180 g confectioners' sugar, 3 egg whites and 20 g chopped almonds whipped and baked as wreaths or peaks at low heat. Includes a variation "by measure" with cream of tartar.

Margit cakes from Erken's Stor kokebok 1914: small molded cakes of milk, melted butter, sugar, egg, hartshorn salt and wheat flour, baked light golden brown in fluted tin molds.

Napoleon cakes from Erken 1914: an almond paste of equal parts almonds, powdered sugar and butter, with 4 eggs and 75 g potato starch, baked light golden brown in small molds.

Gingerbread I from Erken 1914: cooked syrup dough with sugar, water, spices (ginger, cinnamon, cloves, pepper, bitter orange peel), baking soda dissolved in cognac, butter, and 1 kg flour; the dough rests overnight, is rolled thin, cut out, and baked in a hot oven.

Gingerbread II from Erken's Stor kokebok (1914): a sponge of 2 eggs and 150 g sugar whipped 20 min, with cardamom, ginger, lemon peel, and baker's ammonia dissolved in rose water, then 250 g flour. The dough is rolled into finger-thick logs, baked brown, and cut on the diagonal.

Peppernøtter I (Erken 1914): ½ kg butter and ½ kg sugar creamed white with 2 dl cream, ginger, cinnamon, pepper, cardamom, baking soda, and baking powder, plus 1 kg flour. Rolled into small balls and baked light golden brown.

Peppernøtter II (Erken 1914): clarified melted butter kneaded together with 250 g sugar, 1½ dl cream, about ½ kg flour, potash, cloves, pepper, and 60 g ground almonds. Set as nuts or rolled and cut on the diagonal, baked light.

Peppernuts III (Erken 1914): 250 g butter is creamed with 375 g sugar, egg yolks, ¼ dl cream, chopped almonds, candied peel, pepper, ginger, cinnamon and cloves, plus wheat flour. Formed into small balls and baked until browned.

Brown peppernøtter (Erken 1914): 1 kg syrup, 1 kg sugar, 250 g butter, 1¼ dl cream, crushed star anise, pepper, and baking soda brought to a boil; 2 kg flour worked into the hot dough. Shaped as nuts and baked brown. The dough is hard and can be warmed as you work.

Pleskener (Erken 1914): airy drop cookies made from 2 eggs + 2 yolks, 250 g sugar, 175 g wheat flour, 125 g potato flour and vanilla, spooned out, topped with a piece of candied peel and baked to a light golden brown.

Pumpernickels (Erken 1914): crisp almond sticks of 4 eggs, 250 g sugar, 10 g baker's ammonia, 60 g ground almonds and 500 g wheat flour; rolled thin, cut into 3 cm wide strips, brushed with egg, baked golden and cut on the diagonal while warm.

Erken's "Rings" (1914): crisp cut-out cookies made from 300 g butter, 180 g sugar, 300 g rye flour, and 250 g wheat flour, rolled ½ cm thick, pricked, with a small hole in the side, baked golden at moderate heat.

Crisp rye crackers of rye and wheat flour with caraway, salt and anise, made as a puff pastry with 180 g butter, vinegar and cold water; rolled out thin, pricked, cut into squares and baked to a light golden brown.

Cut-out shortcrust cookies of egg yolks, sugar, butter and wheat flour, baked golden and sandwiched two by two with jam, then rolled in confectioners' sugar or glazed.

Classic sand tarts of equal parts butter, sugar and wheat flour with ground almonds and one egg, pressed thinly into small fluted tin molds and baked to a light golden brown.

An almond-rich variant of sand tarts with butter, confectioners' sugar, wheat flour and 125 g ground almonds, made the same way as Sand tarts I.

Classic serina cookies (serinakaker) from Erken's Stor kokebok 1914: a shortcrust dough of 500 g flour, 200 g sugar, 375 g butter, egg, lemon zest, vanilla sugar, and baker's ammonia, shaped into balls, brushed with egg and sprinkled with sugar and chopped almonds, baked pale golden.

Syrup Cookies I (Erken 1914): a large Christmas bake with 1.5 kg syrup, 250 g sugar, 1.25 dl milk, baking soda and cream of tartar, ginger and pepper, about 1 kg wheat flour and 250 g butter; rolled thin, cut out, garnished with a piece of almond and baked brown.

Syrup Cookies II (Erken 1914): a variant with 1.5 kg syrup, ½ l water, 250 g lard, 600 g sugar, cloves, cinnamon, pepper, and ginger, leavened with baking soda and baker's ammonia; flour is added until the dough can be rolled, treated like Syrup Cookies I.

Lemon cookies from Erken 1914: a stirred batter of 200 g melted butter, 180 g sugar, 3 egg yolks, juice and zest of 1 lemon, 250 g flour and stiffly whipped egg whites. Dropped by the teaspoon onto a sheet, sprinkled with chopped almonds and baked light brown.

Erken's chocolate macaroons from 1914: a foam of 4 egg yolks and 250 g sugar, with 150 g grated chocolate, 250 g desiccated coconut, and 50 g wheat flour + 30 g potato starch, with stiffly whipped egg whites at the end. Spooned with a teaspoon onto a sheet and baked about 15 minutes in a moderate oven.

Piped butter wreaths of wheat flour, butter, sugar, eggs, chopped almonds, and vanilla, shaped as wreaths or S-shapes with a cookie press and baked pale golden.

Snitter from Henriette Schønberg Erken's Stor kokebok (1914, p. 529): a thin shortcrust base of 250 g flour, 125 g butter, 125 g sugar, baking powder, egg, and a little cold water is pre-baked pale, brushed with jam, and covered with a whisked egg sponge of 60 g powdered sugar, 3 eggs, and 60 g flour. Dusted with powdered sugar, cut into narrow s

Vanilla nuts: cookies made from 4 eggs, 350 g sugar, 350 g flour, 60 g ground almonds, and vanilla sugar, rolled into balls and baked pale golden in a moderate oven.