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Knepkaker (Spiced Syrup Drop Cookies)

Knepkaker: a syrup dough with sugar, eggs, milk, pepper, baker's ammonia, and baking powder, about 1 kg flour, dropped from a spoon onto a sheet and baked in a good hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)

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About the dish

Knepkaker are syrupy, spiced drop cookies that are spooned onto the baking sheet. Baker's ammonia (hartshorn) was the usual leavening agent in such syrup baking in 1914.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar together well.

  2. 2

    Add syrup, milk, and spice

    Stir in the syrup, milk, and pepper.

  3. 3

    Mix in the flour

    Mix the baker's ammonia and baking powder well into the wheat flour and stir it in. Add enough flour that the spoon can stand up in the batter, and work the dough together well.

  4. 4

    Drop and bake

    Drop the dough from a spoon onto a greased baking sheet, not too close together. Bake in a good hot oven, about 200 °C (390 °F), until the cookies are baked through and nicely colored.

Changes from the original

"2½ del." is converted to 2.5 dl. Baker's ammonia can be obtained from a pharmacy or baking supply store. The method is divided into numbered steps and the oven temperature estimated at 200 °C (390 °F) ("a good hot oven").

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 563) → 1949 (korrekturlest, s. 655)~36% av teksten endretfjernetlagt til
800 gr. sirup 200 gr. sukker 2 egg 1 teske hjortetaksalt teskje hjortetakksalt 2½ del. nysilet nysilt melk 2 teskeer teskjeer bakepulver 1 teske teskje pepper ca. 1 kg. hvetemel. Eggene og sukkeret vispes sammen, tilsættes tilsettes sirupen, melken, pepper, samt tilsidst tilsist melet, hvori hjortetaksaltet hjortetakksaltet og bakepulveret er utrørt. Ta saa så meget mel, at skeen skjeen kan staa stå i røren. Arbeides godt sammen, sættes settes med ske paa te skje på smurt plate, ikke for tæt. tett. Stekes i godt varm ovn.

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Frequently asked questions

What is baker's ammonia, and can I substitute it?
Baker's ammonia (hartshorn) is an old leavening agent that gives crisp cookies. The recipe uses 1 teaspoon of baker's ammonia together with 2 teaspoons of baking powder. If you don't have baker's ammonia, you can use baking powder alone, but the cookies will be a little less crisp.
How much flour should I really use?
About 1 kg wheat flour, but the amount is adjusted as needed: add enough flour that the spoon can stand up in the batter. The dough should be thick enough to be dropped from a spoon.
How are the cookies shaped and baked?
The batter is dropped from a spoon onto a greased baking sheet, not too close together, since the cookies spread. Bake in a good hot oven. The recipe makes about 80 cookies, and the total time is around 70 minutes.
Why is there pepper in the cookies?
Pepper (1 teaspoon) is the spice that gives these syrup cookies from Henriette Schønberg Erken's "Stor kokebok" (1914) their characteristic, slightly sharp flavor – related to gingerbread cookies.

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