Sirupsnipper - Norwegian Spice Biscuits - cooking recipe

Ingredients

1 1/2 cups cream
150 g treacle
150 g sugar
100 g butter
450 g flour
1/2 teaspoon pepper, ground
1/4 teaspoon ginger, ground
1/4 teaspoon anise, ground
1/4 teaspoon cinnamon, groun
3/4 teaspoon salt
3/4 teaspoon baking soda
1 egg white
100 g blanched almonds

Preparation

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.