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Cheese salt sticks

Erken's cheese salt sticks from 1914: a shortcrust dough of 250 g flour, baking powder, 100 g butter, 100 g grated cheese and 1¼ dl milk, rolled out, cut into pointed strips, rolled up, brushed with egg and sprinkled with salt, baked in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 29 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Small cheese sticks of shortcrust, served as a party snack or with soup.

How to make it

  1. 1

    Make the dough

    Sift the flour and baking powder. Rub the butter into the flour, add salt and grated cheese, and stir in the milk.

  2. 2

    Rest the dough

    Knead the dough well together and let it rest in a cold place for 20 minutes.

  3. 3

    Shape the sticks

    Roll the dough out thinly and cut it into 10 cm long pieces that are fully pointed at one end and 7 cm wide at the other. Roll them up loosely from the wide end.

  4. 4

    Bake

    Place the sticks on a greased baking sheet, brush with beaten egg and sprinkle with salt. Bake in a hot oven (200 °C (390 °F)) for 10–12 minutes until golden.

Changes from the original

Measures modernized (del. → dl), quantities kept. Baking temperature and time added based on common practice, since the original only says "greased sheet." Egg for brushing is given as 1 egg.

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 29) → 1949 (korrekturlest, s. 38)~36% av teksten endretfjernetlagt til
(Allumettes.) 250 gr. hvetemel 100 gr. smør 1¼ dl. melk 1½ teske teskje bakepulver 1 teske — salt 100 gr. smør 100 gr. reven ost 1¼ del. melk. skarp ost. Melet og bakepulveret sigtes, siktes, heri smuldres smørret, smøret, salt og ost tilsættes, tilsettes, og melken røres i. Deigen eltes godt sammen og hviler koldt i 20 minutter. Kjevles tyndt tynt ut og skjæres i 10 cm. lange stykker med den ene ende ganske spids, spiss, den anden annen ende 7 cm. bred; rulles let lett sammen fra den brede ende av. Lægges paa Legges på smurt plate, pensles med egg og strøes med salt.

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Frequently asked questions

How much cheese should I use, and what type?
The recipe uses 100 grams grated cheese to 250 grams wheat flour. The type is not specified in the original, so use a firm, well-aged cheese that gives a distinct flavor.
Does the dough need to rest?
Yes. The dough is kneaded well together and should rest in a cold place for 20 minutes before it is rolled out thinly. That makes it easier to handle.
How are the salt sticks shaped?
The rolled-out dough is cut into 10 cm long pieces that are fully pointed at one end and 7 cm wide at the other. The pieces are rolled up loosely from the wide end.
What temperature and baking time does the recipe give?
The original from Stor kokebok (1914, p. 29) does not give a temperature or baking time – only that the sticks are placed on a greased sheet, brushed with egg and sprinkled with salt. Bake them until light brown. The total time is estimated at about 65 minutes, and the recipe makes 6 servings.

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