A butter dough with sugar, vanilla sugar, flour and cocoa is rolled into finger-thick sticks about 3 cm long, turned in pearl sugar and baked for about 10 minutes. From Erken's Stor kokebok (1949), p. 871.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 871 (falt i det fri)
Chocolate sticks are a simple small-cookie dough shaped by hand and baked briefly; cocoa or grated chocolate gives the flavour.
Beat butter and sugar
Wash the butter and beat it with the sugar for a quarter of an hour. Add the rest of the ingredients.
Shape the sticks
Roll the dough into finger-thick sticks and cut them into pieces about 3 cm long.
Roll in sugar
Turn the upper side of each stick in a little coarse sugar (pearl sugar).
Bake
Bake the sticks in a moderately hot oven (about 175 °C (345 °F)) for about 10 minutes.
Tablespoons are written as tbsp. "A moderately hot oven" is read as about 175 °C (345 °F). The rest is unchanged; the method is divided into four steps.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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