What kind of cookies are "døler"?

They are small, crisp-baked almond cookies, from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 554. The batter is dropped by the teaspoon onto greased sheets and baked light brown - the recipe makes about 40 pieces.

How do I make the batter?

Melt 150 g butter and beat it pale with 150 g sugar. Add 1½ dl whipped cream, then 100 g potato starch and 200 g wheat flour, 2 teaspoons of vanilla and 200 g blanched, coarsely chopped almonds.

How long should they bake?

Only until they are light brown. Total time for the recipe is about 50 minutes including preparation; keep an eye on the sheets, since small cookies like these brown quickly.

Do the almonds have to be blanched?

Yes, the original uses blanched (skinned) almonds that are coarsely chopped, so the skin does not give an off-taste or dark specks in the cookies.

Døler

Name: Døler
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 150 g butter (melted); 150 g sugar; 1.5 dl cream (whipped); 100 g potato starch; 200 g wheat flour; 2 tsp vanilla extract (or vanilla sugar); 200 g sweet almonds (blanched and coarsely chopped)

Døler from Erken 1914 are small, crisp almond cookies: 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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)

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About the dish

Crisp almond cookies from the baking chapter of "Stor kokebok" (1914). "Del." stands for deciliter in Erken's system of measurement.

How to make it

1
Butter and sugar
Melt the butter, let it cool slightly, and beat it pale with the sugar.
2
Cream and flour
Fold in the whipped cream, then the potato starch and wheat flour and the vanilla.
3
Almonds
Stir in the blanched, coarsely chopped almonds.
4
Drop and bake
Drop small mounds by the teaspoon onto greased sheets and bake light brown at about 180 °C (355 °F) for 8-12 minutes.

Changes from the original

"1½ del." is interpreted as 1½ dl cream, vanilla drops are replaced with vanilla extract/vanilla sugar, and the baking temperature is estimated at about 180 °C (355 °F).

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 554) → 1949 (korrekturlest, s. 646)~34% av teksten endretfjernetlagt til

150 gr. smør 150 gr. sukker 1½ xy 2 del. fløte 100 gr. potetesmel 200 gr. hvetemel 2 ~~teskeer vaniljedraaper~~ teskjeer vaniljedråper 200 gr. mandler. Det smeltede smør røres hvitt med sukkeret, ~~tilsættes~~ tilsettes den vispede fløte, melet, vaniljen og de ~~skoldede,~~ skåldede, grovhakkede mandler. ~~Sættes~~ Settes med ~~teske paa~~ teskje på smurte plater og stekes ~~lysebrune.~~ lyse gulbrune.

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Frequently asked questions

What kind of cookies are "døler"?: They are small, crisp-baked almond cookies, from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 554. The batter is dropped by the teaspoon onto greased sheets and baked light brown - the recipe makes about 40 pieces.
How do I make the batter?: Melt 150 g butter and beat it pale with 150 g sugar. Add 1½ dl whipped cream, then 100 g potato starch and 200 g wheat flour, 2 teaspoons of vanilla and 200 g blanched, coarsely chopped almonds.
How long should they bake?: Only until they are light brown. Total time for the recipe is about 50 minutes including preparation; keep an eye on the sheets, since small cookies like these brown quickly.
Do the almonds have to be blanched?: Yes, the original uses blanched (skinned) almonds that are coarsely chopped, so the skin does not give an off-taste or dark specks in the cookies.

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