Sirupssnipper are one of the traditional and classic cookie varieties one finds in Norway during juletid (the Christmas season). These cookies can be found in every supermarket in Norway beginning late November/early December. They are a delight to make at home and fun to make with children too. The recipe is very similar to pepperkaker in many ways, which includes preparing the dough for these cookies a day or two in advance. The secret and key to giving these cookies their signature color and snap is using dark inverted sugar syrup, also called black treacle syrup (mørk sirup in Norwegian).
Dark inverted syrup is a sister product to “golden” or light syrup, and is very different in chemical make up to molasses, corn syrup, honey and basically every other liquid sweetener. It cannot be substituted for in this recipe, so you will need it to get a hold of it if you plan on baking these cookies. Buy your syrup on Amazon, or in a local store which sells European baking supplies.
Lastly, I’ve weighted out the amount of syrup used in this recipe to make measurement a bit easier. Simply spray your measurement container with non-stick cooking spray, or lightly coat with a neutral cooking oil, weight out the amount of syrup you need, and pour it into the pot. The syrup will slide right out when pouring and clean up will that much easier.
- 100g/3.5 oz. dark inverted sugar syrup
- 60g/1/3 cup sugar
- 50ml/1/4 cup heavy cream
- 60g/1/4 cup butter
- 1 egg yolk
- 250g/2 cups all-purpose flour
- ¼ teaspoon ground ginger
- ½ teaspoon finely ground black pepper
- ¾ teaspoon baking soda
- 100g/3.5 oz. sliced blanched almonds
- Melt the syrup, sugar and cream together in a medium sized pot on medium-low.
- Add butter to the mixture and stir until butter is melted.
- Cool the mixture until it is lukewarm and then add the egg yolk.
- Next, add the rest of the ingredients to the pot and mix the batter until all ingredients are incorporated.
- Remove the dough and knead slightly on a lightly floured surface.
- Place dough in a bowl, cover with plastic film and allow it to cool in the refrigerator until the next day, or for at least 8 hours.
- After the dough cools, pre-heat oven to 180C/350F.
- Thinly roll out dough on a lightly floured surface (be sure not to use too much flour!) using a rolling pin.
- Using a pastry wheel or knife, cut the dough into diamond shapes and transfer to a parchment paper lined baking sheet.
- Bake cookies until light brown for 8-10 minutes.
- Cool on wire rack.
- Store cookies in an air tight container.
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