Syrup snipper is a traditional cookie and one of the seven kinds it was common to have on the cake platter for Christmas. It also tastes great as a crispy accompaniment to an ice cream dessert. I have fond memories of my childhood, for my grandmother and besse had these cakes every year and they made so much that we eat them well into the spring. Grandma also made syrup sips, but she didn't take the trouble to scald almond and put on top. The beauty of syrup snipers is that they have a good shelf life and can be baked long before Christmas.
250 g mørk sirup
1,75 dl fløte
175 g meierismør
0,5 ts pepper
0.5 tsp cloves
100 g sukker
0.5 teaspoon ginger
0.5 tsp cinnamon
330 g hvetemel
50 g malte mandler eller ferdigkjøpt mandelmel
1 ts bakepulver
Boil syrup with cream, butter and sugar on medium temperature. Let it boil for one minute before removing the pan from the heat and cooling.
Mix together the rest of the ingredients in a food processor. Add the syrup mixture and stir everything well. Then leave it in the cold overnight.
Sprinkle some flour on the counter and roll out some of the dough thinly. Use pizza cutter to make snippets. Place the snippets on a long pan lined with baking paper. Place a toasted almond in the middle of each snippet.
Bake in the middle of the oven at 180 degrees for about 8-10 minutes.
Store in a tight box.
I often use syrup snippets for a delicious Christmas dessert, which you can find the recipe for here.
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