How are the butter wreaths shaped?

The dough is pressed through a cookie press (or piping bag) and laid out as rings/wreaths or S-shaped figures on the baking sheet.

What are vanilla drops?

Vanilla drops were a liquid vanilla essence used for flavoring. Today you can use vanilla extract or vanilla sugar to taste.

Butter Wreaths

Butter wreaths from 1900: a piped butter dough of egg, sugar, flour, butter, almond and vanilla drops, shaped as wreaths or S-shapes and baked pale golden in a hot oven.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 265 (falt i det fri)

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About the dish

Smørkranser er sprøytede smørkaker formet som kranser eller S-er, en elegant klassiker i det norske kakefatet. Erken og Caroline Steens 1900-versjon smaksettes med mandel og vaniljedråper.

How to make it

1
Whisk eggs and sugar
Whisk the eggs with the sugar for a quarter of an hour.
2
Add the rest
Add the blanched, finely chopped almonds, and knead in flour and butter to make a smooth dough.
3
Pipe out wreaths
Press the dough through a cookie press and lay it out as wreaths or S-shapes on a greased baking sheet.
4
Bake
Bake the wreaths pale golden in a hot oven.

Changes from the original

Prisene er fjernet. Theske omregnet til ts. «Vaniljedraaber» er modernisert til vaniljedråper. Fremgangsmåten strekker seg over sideskiftet fra side 265 til 266 og er gjengitt i sin helhet.

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Time machine – what changed?

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Frequently asked questions

How are the butter wreaths shaped?: The dough is pressed through a cookie press (or piping bag) and laid out as rings/wreaths or S-shaped figures on the baking sheet.
What are vanilla drops?: Vanilla drops were a liquid vanilla essence used for flavoring. Today you can use vanilla extract or vanilla sugar to taste.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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