Thinly rolled biscuits of brown sugar, butter, eggs, water, cinnamon and flour with hartshorn salt, cut out and baked in a hot oven. From Erken's Stor kokebok (1949), p. 654.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 654 (falt i det fri)
The title "cheap" points to the recipe using brown sugar and water rather than costlier ingredients such as cream.
Cream butter and sugar
Cream the butter and sugar until pale. Add the eggs, water, lemon drops and cinnamon.
Add flour
Add the sifted flour in which the hartshorn salt is well mixed. Knead the dough until smooth.
Roll and cut
Roll the dough out thinly and cut out biscuits with a cutter or a glass.
Bake
Place the biscuits on a greased tray and bake in a hot oven (about 200 C) until golden.
Measures converted (del. = dl). "Sitrondraaper" kept as 12 drops of lemon essence. "Hot oven" read as about 200 C. The number of biscuits is an estimate.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Egg
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål omregnet (del. = dl). «Sitrondråper» er beholdt som 12 dråper sitron(essens). «Varm ovn» tolket som ca. 200 °C. Antall kaker er anslått.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
