Sirupsnipper Norwegian Spice Biscuits Recipes

SPICED BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
• Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
• Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

SIRUPSNIPPER - NORWEGIAN SPICE BISCUITS

Steps:

• In the oven at 180 degrees.
• Boil the cream, treacle and sugar. Remove from heat and add the butter making sure it is melted then add the baking soda and cool until the mixture is lukewarm.
• Sift the flour and spices. Add to the cooled liquids and knead gently together.
• Wrap and put in refridgerator for at least 24 hours or even 3-4 days. The flavour develops the longer the dough is left.
• Tip: Snippen is blank if they brushed with egg white before baking.
• Roll dough thin about 1cm and cut out shapes or cut into diamonds using a crinkle pastry cutter. Place on biscuit tray.
• Beat egg white with 1 tsp water and brush over biscuits. Place an almond in the centre and bake for 15 minutes.

NORWEGIAN SPICE COOKIES

Steps:

• Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs and vanilla until fluffy.
• Stir in flour mixture.
• Divide dough in half; flatten into disks.
• Wrap in plastic.
• Refrigerate for 1 hour.
• Heat oven to 350°.
• Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
• On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
• Press cutter molds gently into dough.
• Gently pull cookies out of molds.
• Place on ungreased baking sheets.
• Brush with egg white.
• Reroll scraps.
• Repeat with remaining dough.
• Bake in 350° oven 10-12 minutes, until golden.
• Remove to racks to cool.
• Store at room temperature or freeze.