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Syrup Cookies II

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)

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About the dish

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.

How to make it

  1. 1

    Mix syrup and water

    Mix the syrup with the sugar and stir in the water and the spices (cloves, cinnamon, pepper, and ginger).

  2. 2

    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.

  3. 3

    Work in the fat

    Work/knead the lard into the dough on the work surface. Let the dough rest cold.

  4. 4

    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.

Changes from the original

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 568) → Modernised~90% of the text changedremovedadded
1½ kg. 1,5 kg sirup ½ l. vand ¼ kg. (mørk). 0,5 l vann. 250 g smult (kan erstattes med smør eller margarin). 600 gr. sukker g sukker. 1 teske nellik ts malt nellik. 1 — kanel ts kanel. 1 — ts pepper (malt). 2 teskeer ingefær 1½ teske natron ts malt ingefær. 1,5 ts natron. 1 — hjortetaksalt ts hjortetakksalt. 1 500 g hvetemel Behandles som ovenstaaende sirupskaker; sigtet (ca., siktet – til deigen er passe fast å kjevle). Bland sirupen med sukkeret og rør inn vannet og krydderet (nellik, kanel, pepper og ingefær).. Rør natron og hjortetakksalt godt ut i det siktede melet, og bland inn mel tilsættes, til deigen er passe jevn til at kjevle. og fast å kjevle.. Bank/elt smultet inn i deigen på bakebordet. La deigen hvile kaldt.. Kjevle deigen tynt ut, stikk ut kaker med form eller glass, legg dem på plate og stek dem brune ved ca. 180 °C i 6–8 minutter.

Note on Modernised

Smult kan erstattes med smør eller margarin. Mengden hvetemel er ikke oppgitt i originalen; her anslått til ca. 1,5 kg. Mål standardisert, steketemperatur anslått.

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Frequently asked questions

How much flour should I use?
The recipe does not give a fixed amount. You sift in wheat flour until the dough is suitably smooth and firm enough to roll out.
Which spices give the flavor?
Cloves, cinnamon, pepper, and ginger – 1 teaspoon each of the first three and 2 teaspoons ginger for 1½ kg syrup.
Which leavening agents are used?
1½ teaspoons baking soda and 1 teaspoon baker's ammonia. Baker's ammonia gives crisp cookies.
How many cookies does the recipe yield?
About 150 cookies, and the work takes around 2 hours. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 568.

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