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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 562) → Modernised~79% of the text changedremovedadded

125 ~~gr.~~ g smør (romtemperert). 125 ~~gr. melis~~ g melis. 125 ~~gr. hvetemel~~ g hvetemel. 4 ~~stivvispede eggehviter. Smør~~ stk eggehviter (stivpisket). 3 dl kremfløte (til chantillykrem). 2 ss melis (til kremen). 1 ts vaniljesukker (til kremen). Rør smør og ~~sukker røres hvitt, tilsættes~~ melis hvitt. Tilsett hvetemelet og vend til slutt inn de ~~stivvispede eggehviter. Deigen smøres ganske tyndt~~ stivpiskede eggehvitene.. Smør røren helt tynt utover en godt smurt ~~plate, stekes~~ stekeplate.. Stek ved jevn ~~varme. Naar~~ varme, ca. 190 °C. Når deigen er halvstekt, ~~tages~~ ta ut platen ~~ut,~~ og skjær deigen med en skarp kniv ~~skjæres deigen~~ i kaker på ca. 15 ~~cm. lange,~~ x 4 ~~cm. brede kaker. Platen sættes atter ind,~~ cm.. Sett platen inn igjen til de kakene er ~~stekt; kakerne krummes hurtig~~ ferdig stekt. Rull dem raskt sammen ~~langsefter~~ på langs over en rund ~~stok. Kakerne fyldes~~ stokk mens de er varme.. Pisk fløten stiv med ~~chantillykrem~~ melis og ~~glasseres, om man vil, paa~~ vaniljesukker og fyll rørene med chantillykremen. Glaser eventuelt oversiden.

Note on Modernised

Melis er tolket som melis/sukker, og steketemperatur (ca. 190 °C) er lagt til. Chantillykrem er spesifisert som pisket kremfløte med melis og vanilje. Arbeidsgangen er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!