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Syrup Cookies I

Syrup Cookies I (Erken 1914): a large Christmas bake with 1.5 kg syrup, 250 g sugar, 1.25 dl milk, baking soda and cream of tartar, ginger and pepper, about 1 kg wheat flour and 250 g butter; rolled thin, cut out, garnished with a piece of almond and baked brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 568 (falt i det fri)

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About the dish

A large Christmas-baking recipe for syrup cookies from "Stor kokebok" (1914). Cream of tartar together with baking soda acted as homemade baking powder.

How to make it

  1. 1

    Mix the syrup base

    Mix the syrup with the sugar and stir in the milk, ginger, and pepper.

  2. 2

    Add the flour

    Stir the baking soda and cream of tartar well into the sifted flour and mix it into the syrup base.

  3. 3

    Work in the butter

    Work/knead the butter into the dough on the work surface until it is smooth. Let the dough rest cold if you like.

  4. 4

    Roll out and cut

    Roll the dough out thin and cut out cookies with a cutter or a glass. Place them on a greased or parchment-lined tray.

  5. 5

    Garnish and bake

    Place a quarter or half a blanched almond on each cookie and bake them brown, about 180 °C (355 °F) for 6–8 minutes.

Changes from the original

Measures are standardized (dl, grams, teaspoons). Cream of tartar + baking soda can be replaced with 3 tsp baking powder. The butter is worked into the dough (the original's "pounded in on the table"). Baking temperature is estimated.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 568) → 1949 (korrekturlest, s. 666)~49% av teksten endretfjernetlagt til
1½ 1/4 kg. sirup ¼ 1/4 kg. sukker 1¼ 1y 4 del. melk 1 teske natron 1 — kremortartari 1 2 teskjeer bakepulver y 2 — ingefær 1 — pepper ca. 1 kg. hvetemel ¼ y 4 kg. smør 50 gr. mandler. Sirupen blandes med sukker, suk ker, irøres melken, ingefær, pepper, tilsættes tilsettes melet, hvori natron og kremortartari er godt utrørt; smørret smøret ibankes paa på bordet. Deigen kjevles tyndt tynt ut, utstikkes med en form eller et glas, lægges paa glass, legges på smurt plate; ¼ y 2 eller ½ skoldet 34 skål det mandel lægges paa legges på hver kake. Stekes brune.

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Frequently asked questions

What is used as a leavening agent in these syrup cookies?
One teaspoon of baking soda and one teaspoon of cream of tartar, stirred well into the wheat flour before it is mixed into the dough.
How do I get the cookies thin and neat?
The dough is rolled out thin and the cookies are cut out with a cutter or a glass. Place them on a greased tray and bake them brown.
What are the almonds used for?
50 grams of almonds are blanched, and a quarter or half an almond is placed on each cookie before baking – it provides garnish and flavor.
How is the butter mixed in?
The butter (¼ kg) is worked into the dough on the table at the end, after the flour with baking soda and cream of tartar has been added.

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