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Brown Spice Cookies II (Brune Kaker)

Erken's Brune Kaker II (1914), a Norwegian brown spice cookie: 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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 553 (falt i det fri)

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About the dish

A second variant of brown cookies in the "Baking" chapter of "Stor kokebok" (1914). Here stiffly whipped heavy cream and baking soda are used instead of butter and baker's ammonia, and the dough is rolled very thin.

How to make it

  1. 1

    Whip the cream

    Whip the heavy cream until completely stiff.

  2. 2

    Stir in sugar, syrup and spices

    Stir in the sugar, syrup, baking soda, ginger, lemon essence and pepper, and stir the mixture for 20 minutes.

  3. 3

    Flour and resting time

    Sift in the flour last. Let the dough rest in a cool place for 2 hours.

  4. 4

    Roll out and cut

    Work the dough well, roll it out to barely 1/2 cm thickness and cut out small round cookies.

  5. 5

    Baking

    Place the cookies on a greased sheet and brush them with water just before they go in. Bake them a nice brown at 190–200 °C (390 °F) for 6–8 minutes.

Changes from the original

Measures converted to modern units (dl, tsp, tbsp). "Farin" kept as ordinary granulated sugar. The baking temperature, not given in the original, has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 553) → 1949 (korrekturlest, s. 644)~42% av teksten endretfjernetlagt til
3 del. kremfløte 450 600 gr. farin 3 del. sirup 2 teskeer toppede teskjeer natron 2 spiseskeer spiseskjeer ingefær ½ teske citronessens 2 teskjeer revet pomeransskall 1 teske pepper teskje sitronolje ca. 1 kg. hvetemel. Fløten vispes aldeles stiv, irøres sukker, sirup, som er rørt lys, natron, ingefær ingefær, pomeransskall og citronessens, sitronoljen, røres i 20 minutter. Det sigtede siktede mel røres i tilsidst, tilsist, og deigen hviler i 2 timer. timer gjerne natten over. Deigen arbeides godt, utkjevles i knapt ½ cm.s tykkelse, stikkes ut med et litet, lite rundt jern, lægges paa legges på smurt plate, pensles med vand, koldt vann umiddelbart før de sættes settes i ovnen. Stekes pent brune.

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Frequently asked questions

Why must the dough rest for 2 hours?
Resting lets the flour swell and the baking soda distribute, so the dough becomes firmer and easier to roll out. After resting, the dough is worked well before it is rolled to barely 1/2 cm thickness.
What gives the cookies their flavor?
2 tablespoons of ginger, 1 teaspoon of pepper and 1/2 teaspoon of lemon essence, along with syrup and sugar. Heavy cream is whipped stiff as the base.
Why are the cookies brushed with water?
Brushing with water gives the cookies a fine, glossy surface. It should be done right before the sheet goes into the oven, and the cookies are baked a nice brown.
How many cookies does the recipe make?
About 80 small round cookies, cut with a small round cutter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 553.

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