Half-øre cakes ("halvøreskaker," named for being the size of a half-øre coin): airy beaten egg and sugar with cardamom and wheat flour, dropped by the teaspoon onto a sheet and baked light golden brown, sprinkled with sugar at serving. A cheap, simple little cookie for coffee.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 571 (falt i det fri)
The name refers to the cakes being the size of a half-øre coin – a cheap and simple little cake for coffee. The recipe appears in the baking chapter of "Stor kokebok" (1914).
Beat egg and sugar
Beat the eggs and sugar very pale and airy – in the original half an hour, with a stand mixer 8–10 minutes.
Mix in the flour
Add the cardamom and flour and work the dough well together.
Shape the cakes
Drop small mounds with a teaspoon onto a greased baking sheet and let them sit and dry for 5 minutes.
Bake
Bake the cakes light golden brown in a not-too-hot oven, about 160 °C (320 °F), for 8–10 minutes.
Serve
Sprinkle sugar over the cakes just as they are to be served.
Modern measurements, a shortened beating time with a stand mixer, and an oven temperature given in degrees.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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