Sirupsnipper - Norwegian Spice Biscuits

"Posted for ZWT 6. Quantity depends on size of biscuit."
 
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Ready In:
30mins
Ingredients:
13
Yields:
60 biscuits
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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