Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 674
1/2 kg. sammalt rugmel
175 gr. smør
80 gr. sukker
2 dl. melk
1 teskje hjortetakksalt.
Alt eltes sammen, kjevles ut, prikkes, stikkes ut og stekes lyse gulbrune.
Rye biscuits I
Rye biscuits I are made from 500 g wholemeal rye flour, butter, sugar, milk and baker's ammonia, kneaded together, rolled out, pricked, cut out and baked light golden brown. From Erken's Stor kokebok (1949), p. 674.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 674 (falt i det fri)
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About the dish
Biscuits of rye flour were a plain everyday bake in the book. Baker's ammonia (hartshorn salt) was the usual raising agent in dry cakes and biscuits before baking powder became widespread.
How to make it
- 1
Knead the dough
Knead all the ingredients together into a dough.
- 2
Roll and cut
Roll out the dough, prick it with a fork and cut out biscuits.
- 3
Bake
Bake the biscuits until light golden brown.
Changes from the original
1/2 kg is written as 500 g and del. as dl. The book gives no oven temperature or baking time, and none has been added.
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Smør
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Frequently asked questions
- What is baker's ammonia?
- An old raising agent used in dry cakes and biscuits; the book gives 1 teaspoon here.
- What should the biscuits look like when done?
- Light golden brown.
- Does the dough need pricking?
- Yes, the book says to prick the dough after rolling it out.
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