What is hartshorn, and how is it used here?

Hartshorn (baker's ammonia) is an old leavening agent. This recipe uses 50 g, and it must first be dissolved in a little milk before being stirred into the dough along with the melted lard.

How thin should the dough be rolled, and what shape do the cookies take?

The dough should not be rolled very thin. It is cut into points (snipper/triangles), placed on a greased sheet and baked until pale golden.

What fat and spices are used in the snipper?

250 g lard is used as the fat, and the spices are 1 tablespoon cinnamon and 1 teaspoon cardamom, to 1 liter milk and 750 g sugar.

How much flour is needed?

About 1½ kg of flour — enough for a firm dough that can be rolled out. The flour is first stirred in to a thick batter, then more flour is added.

Edvard's Snipper (spiced diamonds)

Edvard's snipper: a large batch of spiced cookies ("snipper" are pointed diamond shapes) of milk, sugar, lard, baker's ammonia, cinnamon and cardamom, rolled out, cut into points and baked pale golden.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 555 (falt i det fri)

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About the dish

A large everyday batch of spiced cookies cut into pointed diamonds ("snipper"). Hartshorn (baker's ammonia) was the usual leavening agent in doughs like this.

How to make it

1
Stir together
Whisk together the milk, sugar and spices. Stir in flour to a thick batter.
2
Fat and leavening
Add the melted, cooled lard and the baker's ammonia, first dissolved in a little milk.
3
Dough
Work in flour until the dough can be rolled out.
4
Cutting out
Roll the dough out, not too thin, and cut it into pointed triangles. Place them on a greased baking sheet.
5
Baking
Bake at about 200 °C (390 °F) for 8–10 minutes until the cookies are pale golden. Cool on a rack.

Changes from the original

Hartshorn is specified as baker's ammonia (ammonium carbonate), and lard can be swapped for vegetable margarine. Measures are given in modern units, and a baking temperature (about 200 °C (390 °F)) has been added.

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. 555) → 1949 (korrekturlest, s. 647)~40% av teksten endretfjernetlagt til

Ingredienser: 1 ~~liter~~ l. melk 750 gr. sukker 250 gr. smult 50 gr. ~~hjortetaksalt~~ hjortetakksalt 1 ~~spiseske~~ spiseskje kanel 1 ~~teske~~ teskje kardemomme hvetemel til en fast deig, ca. ~~1½ kg.~~ 1¾ kg Melken, sukkeret og ~~krydderierne~~ krydderiene vispes sammen, mel røres i til ~~en tyk~~ tykk velling, ~~tilsættes~~ til settes det smeltede smult samt ~~hjortetaksaltet,~~ hjortetakksaltet, som først opløses i litt melk; ~~saa tilsættes mel,~~ så tilsettes mel til deigen kan utkjevles. Kjevles ikke svært ~~tynd,~~ tynn, utskjæres som ~~spidser, sættes paa~~ spisser, settes på smurt plate og stekes lyse gulbrune.

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Frequently asked questions

What is hartshorn, and how is it used here?: Hartshorn (baker's ammonia) is an old leavening agent. This recipe uses 50 g, and it must first be dissolved in a little milk before being stirred into the dough along with the melted lard.
How thin should the dough be rolled, and what shape do the cookies take?: The dough should not be rolled very thin. It is cut into points (snipper/triangles), placed on a greased sheet and baked until pale golden.
What fat and spices are used in the snipper?: 250 g lard is used as the fat, and the spices are 1 tablespoon cinnamon and 1 teaspoon cardamom, to 1 liter milk and 750 g sugar.
How much flour is needed?: About 1½ kg of flour — enough for a firm dough that can be rolled out. The flour is first stirred in to a thick batter, then more flour is added.

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