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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
Modernised → 1949 (proofread, p. 642)~87% of the text changedremovedadded
250 g usaltet Ingredienser: ¼ kg. utvasket smør (mykt (originalt «utvasket smør»)). 100 g sukker. 2,5 dl fløte. 250 g hvetemel. 250 g potetmel. gr. sukker 2½ del. fløte ¼ kg. hvetemel ¼ kg. potetesmel 1 ts bakepulver. teskje bakepulver Til overstrykning: 1 stk egg (til pensling). 50 g perlesukker (eller grovt støtt sukker, til strøing). Pisk fløten stiv og rør inn sukkeret.. Sikt hvetemel gr. litt grovstøtt sukker Fremgangsmåte: Fløten stivvispes og potetmel sammen. Tilsett melet irøres sukkeret, tilsettes det blandede, siktede mel vekselvis med det myke smøret. Ha bakepulveret utvaskede smør; bakepulver has i til slutt, tilsist, utrørt i litt av melet.. Arbeid deigen godt sammen, og kjevle den ut på melet bord.. Stikk ut kjeks melet. Deigen arbeides godt, kjevles ut, utstikkes med et glass glass- eller en kjeksform og legg dem kjeksform, legges på smurt eller bakepapirkledd stekeplate.. Pensle kjeksene plate, overstrykes med sammenvispet det vispede egg og strø over grovt sukker.. Stek lyst gyllenbrune strøes med det grovstøtte sukker; stekes lyse gulbrune i varm ovn, ca. 200 °C i 8–10 minutter. Avkjøl på rist. ovn.

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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