Every December when I was little, my favourite Grant Aunt would travel down from the country side and gather all the grand children to bake “sirupsnipper”! This was always one of the highlights of the Christmas period! I have kept this old family recipe with some adjustments, because some of her secret ingredients are non-existing in grocery stores nowadays.
Time: overnight resting of the dough and 30-45 minutes preparations
Servings: 30 biscuits
250 g syrup
60 g butter
100 g heavy cream or whole fat milk
450 g flour
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp baking soda or “hornsalt” in Norway
1 handfull blanched almonds
Boil the syrup, butter, sugar and heavy cream together. Add the rest and. Wrap it up in glad pack and let it rest in the fridge overnight.
Preheat oven at 200ºC.
Roll the dough until it is evenly flat and about 3 mm thick.
Then cut them into diamond shapes. Separate the diamonds and add half of an almond on each of them whilst using the egg white as glue.
Bake in the oven for 5-10 minutes.