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.

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)

Be the first to rate

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

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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

Modernised → 1949 (proofread, p. 666)~87% of the text changedremovedadded

~~1,5 kg~~ 1/4 kg. sirup ~~(mørk). 250 g sukker. 1,25 dl melk. 1 ts natron. 1 ts kremortartari (vinstein; natron + kremortartari kan erstattes av 3 ts bakepulver). 1 ts malt ingefær.~~ 1/4 kg. sukker 1y 4 del. melk 2 teskjeer bakepulver y 2 — ingefær 1 ts — pepper ~~(malt).~~ ca. 1 kg kg. hvetemel ~~(ca., siktet). 250 g smør.~~ y 4 kg. smør 50 ~~g mandler (skåldet, til pynt). Bland sirupen~~ gr. mandler. Sirupen blandes med ~~sukkeret og rør inn~~ suk ker, irøres melken, ~~ingefær og pepper.. Rør~~ ingefær, pepper, tilsettes melet, hvori natron og kremortartari er godt ~~ut i det siktede melet og bland det inn i sirupsmassen.. Bank/elt~~ utrørt; smøret ~~inn i deigen~~ ibankes på ~~bakebordet til den er jevn. La deigen gjerne hvile kaldt.. Kjevle deigen~~ bordet. Deigen kjevles tynt ~~ut og stikk ut kaker~~ ut, utstikkes med en form eller et ~~glass. Legg dem~~ glass, legges på smurt ~~eller bakepapirdekket plate.. Legg en kvart~~ plate; y 2 eller ~~halv skåldet~~ 34 skål det mandel legges på hver ~~kake og stek dem brune, ca. 180 °C i 6–8 minutter.~~ kake. Stekes brune.

Note on Modernised

Mål er standardisert (dl, gram, teskjeer). Kremortartari + natron kan erstattes av 3 ts bakepulver. Smøret arbeides inn i deigen (originalens «bankes inn på bordet»). Steketemperatur er anslått.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

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!