Thin, crisp cookies rolled into tubes around a round dowel while hot, and filled with Chantilly cream. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 562.

How do I get the cookies to form proper tubes?

The batter is spread quite thinly over a well-greased sheet. When it is half-baked, take out the sheet and cut the dough with a sharp knife into pieces of 15 x 4 cm. Return the sheet to the oven until fully baked, then curl the cookies quickly lengthwise over a round dowel — this must be done while they are hot and pliable.

Which ingredients do I need?

125 g butter, 125 g powdered sugar, 125 g wheat flour and 4 stiffly beaten egg whites. Cream the butter and sugar until pale before adding the flour and egg whites.

How are they filled and decorated?

The cookies are filled with Chantilly cream (whipped, sweetened cream), and the tops can be glazed if you like.

Cannons (Kanoner)

Name: Cannons (Kanoner)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 125 g butter (room temperature); 125 g powdered sugar; 125 g wheat flour; 4 pcs egg whites (stiffly beaten); 3 dl heavy cream (for the Chantilly cream); 2 tbsp powdered sugar (for the cream); 1 tsp vanilla sugar (for the cream)

Kanoner from Erken 1914 are thin, crisp Norwegian tuile-style cookies: a sheet batter of butter, powdered sugar, flour and stiffly beaten egg whites, cut into strips halfway through baking, rolled over a dowel into tubes and filled with Chantilly cream, optionally glazed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 562 (falt i det fri)

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About the dish

"Kanoner" are thin sheet-batter cookies cut into strips halfway through baking and rolled into tubes over a dowel while hot. They are filled with Chantilly cream (sweetened, vanilla-flavored whipped cream) and can be glazed on top.

How to make it

1
Mix the batter
Cream the butter and powdered sugar until pale. Add the wheat flour and finally fold in the stiffly beaten egg whites.
2
Spread on the sheet
Spread the batter very thinly over a well-greased baking sheet.
3
Bake and cut
Bake at an even heat, about 190 °C (375 °F). When the dough is half-baked, take out the sheet and cut the dough with a sharp knife into pieces of about 15 x 4 cm.
4
Finish baking and roll
Return the sheet to the oven until the cookies are fully baked. Quickly roll them up lengthwise over a round dowel while they are hot.
5
Fill and decorate
Whip the cream stiff with the powdered sugar and vanilla sugar and fill the tubes with the Chantilly cream. Glaze the tops if desired.

Changes from the original

"Melis" is interpreted as powdered sugar, and a baking temperature (about 190 °C (375 °F)) has been added. Chantilly cream is specified as whipped heavy cream with powdered sugar and vanilla. The procedure has been divided into numbered steps.

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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. 562) → 1949 (korrekturlest, s. 654)~56% av teksten endretfjernetlagt til

Ingredienser: 125 gr. smør 125 gr. melis 125 gr. hvetemel 4 stivvispede eggehviter. Fremgangsmåte: Det utvaskede smør røres til fløte; melet, sukkeret, de stivslåtte hviter samt vanilijen røres i. Settes med teskje på smurt plate og røres ut i tynne, runde kaker, stekes lysegule og krummes efterhvert straks; man må ikke ta platen helt ut av ovnen, ti da stivner kakene. Kakene kan fylles med stivvispet fløte, irørt vanilje efter smak og litt syltede eller friske jordbær. Smør og sukker røres hvitt, ~~tilsættes~~ tilsettes hvetemelet og de stivvispede eggehviter. Deigen smøres ganske ~~tyndt~~ tynt utover en godt smurt plate, ~~stekes~~ steker ved jevn varme. ~~Naar~~ Når deigen er halvstekt, ~~tages~~ tas platen ut, og med en skarp kniv skjæres deigen i 15 cm. lange, 4 cm. brede kaker. Platen ~~sættes~~ settes atter ~~ind,~~ inn til de er stekt; ~~kakerne~~ kakene krummes hurtig sammen langsefter over en ~~rund stok. Kakerne fyldes~~ rundstokk. Kakene fylles med chantillykrem og ~~glasseres,~~ glaseres, om man vil, ~~paa~~ på oversiden.

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Frequently asked questions

What are "kanoner"?: Thin, crisp cookies rolled into tubes around a round dowel while hot, and filled with Chantilly cream. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 562.
How do I get the cookies to form proper tubes?: The batter is spread quite thinly over a well-greased sheet. When it is half-baked, take out the sheet and cut the dough with a sharp knife into pieces of 15 x 4 cm. Return the sheet to the oven until fully baked, then curl the cookies quickly lengthwise over a round dowel — this must be done while they are hot and pliable.
Which ingredients do I need?: 125 g butter, 125 g powdered sugar, 125 g wheat flour and 4 stiffly beaten egg whites. Cream the butter and sugar until pale before adding the flour and egg whites.
How are they filled and decorated?: The cookies are filled with Chantilly cream (whipped, sweetened cream), and the tops can be glazed if you like.

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