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The Governor's Wife's Cookies (amtmanninnens kjeks)

Crisp 1914 cream cookies (amtmanninnens kjeks, named for a district governor's wife) of unsalted butter, cream, wheat flour, and potato starch, cut out, brushed with egg, and sprinkled with coarse sugar before baking.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 551 (falt i det fri)

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About the dish

Fine cookies from the baking chapter of Henriette Schønberg Erken's 'Stor kokebok' (1914). 'Washed butter' was unsalted butter that had been kneaded in cold water to remove salt and buttermilk.

How to make it

  1. 1

    Whip the cream

    Whip the cream until stiff and stir in the sugar.

  2. 2

    Mix in flour and butter

    Sift the wheat flour and potato starch together. Add the flour alternately with the soft butter. Add the baking powder last, stirred into a little of the flour.

  3. 3

    Work the dough

    Work the dough together well and roll it out on a floured surface.

  4. 4

    Cut out

    Cut out cookies with a glass or a cookie cutter and place them on a greased or parchment-lined baking sheet.

  5. 5

    Brush and sprinkle

    Brush the cookies with beaten egg and sprinkle coarse sugar over them.

  6. 6

    Bake

    Bake until lightly golden in a hot oven, about 200 °C (390 °F) for 8–10 minutes. Cool on a rack.

Changes from the original

OCR error corrected (¼ kg read as '4 kg'). Measures converted to grams/deciliters, 'washed butter' replaced with unsalted butter, 'potetesmel' = potato starch. Baking temperature and time are estimated for a modern oven.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 551) → Modernised~87% of the text changedremovedadded
1/4 kg. utvasket 250 g usaltet smør (mykt (originalt «utvasket smør»)). 100 gr. sukker 2 1/2 del. fløte 1/4 kg. hvetemel 1/4 kg. potetesmel g sukker. 2,5 dl fløte. 250 g hvetemel. 250 g potetmel. 1 teske bakepulver ts bakepulver. 1 stk egg (til pensling). 50 gr. litt grovstøtt sukker. Til overstrykning: 1 egg g perlesukker (eller grovt støtt sukker, til strøing). Pisk fløten stiv og litt grovstøtt sukker. Fløten stivvispes rør inn sukkeret.. Sikt hvetemel og irøres sukkeret, tilsættes det blandede, sigtede mel potetmel sammen. Tilsett melet vekselvis med det utvaskede smør; bakepulver haves myke smøret. Ha bakepulveret i tilsidst, til slutt, utrørt i litt av melet. Deigen arbeides godt, kjevles ut, utstikkes melet.. Arbeid deigen godt sammen, og kjevle den ut på melet bord.. Stikk ut kjeks med glas et glass eller kjæksform, lægges paa en kjeksform og legg dem på smurt plate, overstrykes eller bakepapirkledd stekeplate.. Pensle kjeksene med det vispede sammenvispet egg og strøes med det grovstøtte sukker; stekes lysegulbrune strø over grovt sukker.. Stek lyst gyllenbrune i varm ovn. ovn, ca. 200 °C i 8–10 minutter. Avkjøl på rist.

Note on Modernised

OCR-feil rettet (¼ kg lest som «4 kg»). Mål omregnet til gram/desiliter, «utvasket smør» erstattet med usaltet smør, potetesmel = potetmel. Steketemperatur og -tid er anslått for moderne ovn.

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Frequently asked questions

What does 'washed butter' mean in the recipe?
It is butter that has been kneaded/washed in cold water to remove salt and buttermilk. Use 1/4 kg butter, preferably unsalted, kneaded well so it becomes soft and easy to work into the dough alternately with the flour.
Why both wheat flour and potato starch?
The recipe uses 1/4 kg wheat flour and 1/4 kg potato starch mixed and sifted together. The potato starch makes the cookies crisper and more tender than using wheat flour alone.
How are the cookies baked?
The dough is rolled out, the cookies are cut out with a glass or cookie cutter and placed on a greased sheet. Brush with beaten egg, sprinkle with coarsely crushed sugar, and bake in a hot oven until light yellow — not dark. The recipe makes about 30 cookies, with a total time of around 50 minutes.
When should the baking powder be added?
Last of all. The single teaspoon of baking powder is stirred into a little of the flour before it is worked into the dough, as Schønberg Erken directs in Stor kokebok (1914, p. 551).

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