Syrup Cookies II (Erken 1914): a variant with 1.5 kg syrup, ½ l water, 250 g lard, 600 g sugar, cloves, cinnamon, pepper, and ginger, leavened with baking soda and baker's ammonia; flour is added until the dough can be rolled, treated like Syrup Cookies I.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 568 (falt i det fri)
A variant of the syrup cookies, here with water and lard instead of milk and butter, and stronger spicing. The recipe shows the common household use of lard in Christmas baking.
Mix syrup and water
Mix the syrup with the sugar and stir in the water and the spices (cloves, cinnamon, pepper, and ginger).
Add leavening and flour
Stir the baking soda and baker's ammonia well into the sifted flour, and mix in flour until the dough is suitably smooth and firm enough to roll.
Work in the fat
Work/knead the lard into the dough on the work surface. Let the dough rest cold.
Roll, cut, and bake
Roll the dough out thin, cut out cookies with a cutter or glass, place them on a tray, and bake them brown at about 180 °C (355 °F) for 6–8 minutes.
Lard can be replaced with butter or margarine. The amount of wheat flour is not given in the original; here estimated at about 1.5 kg. Measures standardized, baking temperature estimated.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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