Norwegian Sirupsnipper for Christmas
Thin, crisp sirupsnipper with warm spice flavor belong in the Christmas cookie tin. This recipe for Norwegian sirupsnipper for Christmas gives classic cookies w…
Ingredienser
Instructions
Heat cream, light syrup and sugar in a saucepan until the mixture reaches boiling point.
Add butter and stir until melted.
Let the syrup mixture cool until lukewarm.
Sift together flour, ground pepper, ginger powder, ground anise, ground cinnamon and baking soda.
Gradually mix the dry ingredients into the syrup mixture until you have an even dough.
Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
Heat the oven to 175 degrees and line baking trays with parchment paper.
Roll the dough thinly, about 2 mm thick. Cut the dough into diamond shapes of about 5 x 5 cm.
Carefully move the cookies to the baking tray.
Blanch the almonds and split them in half.
Beat the egg white lightly with a fork. Brush a small spot in the middle of each cookie and place half an almond on top.
Bake the sirupsnipper in the middle of the oven for about 5 minutes, until golden.
Cool the cookies on a wire rack before storing.
Nutrition per serving
Energi ca. 4608 kcal
Protein 76.6 g
Fett 194.7 g
Karbohydrater 643.5 g
Fiber 28.0 g
Sukker 243.3 g
Salt 0.9 g
Tips & tricks
Roll the dough in smaller portions while the rest stays cold. This makes it easier to work with and helps the cookies hold their shape when moved to the baking tray.
Did you know?
Sirupsnipper are traditional Norwegian Christmas cookies with light syrup, warm spices and an almond on top. Rolling the dough thinly is important for making the cookies crisp and light. When the dough rests cold, it also becomes easier to roll and cut into neat diamond shapes.
