Norwegian Hartshorn Cookies Or HjortetakkFrom lor 9 years ago
- 4 eggs shopping list
- 1/2 lb. sugar = 1 cup shopping list
- *Sugar: 1 pound equals 2 cups shopping list
- 1/3 lb. butter, melted shopping list
- 1 tsp. cardamom shopping list
- 1 cup cognac shopping list
- 1 tsp. hartshorn salt shopping list
- 1 lb. flour = 5-1/3 cups shopping list
- *Flour: 1 pound flour equals 5-1/3 cups shopping list
- Note: Hartshorn is also called bakers' ammonia (ammonium carbonate). It is an ammonia compound and not harmful after baking. However, don't eat the raw dough. Your kitchen will stink of ammonia while the cookies bake - but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder). shopping list
How to make it
- Beat egg and sugar well.
- Add remaining ingredients.
- Set aside some flour to roll out cookies.
- Mix well.
- Refrigerate overnight.
- Roll dough into long sausages.
- Cut into 5-inch lengths.
- Form into rings and make three small cuts in the outside edge of each ring.
- Fry in hot oil until golden brown - 3 to 5 minutes
- From Arne Brimi, in Viking magazine, Dec. 2001
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