Syrup Snips (Sirupsnipper)
Adapted from MatPrat's Sirupsnipper
Syrup snips are traditional Norwegian Christmas biscuits with a long shelf-life.
Ingredients
1.5dl Heavy Cream
150g Dark syrup
150g Sugar
100g Butter
450g Flour
¼ tsp ground Pepper
¼ tsp ground Ginger
¼ tsp ground Aniseed
¼ tsp ground Cinnamon
¾ tsp Baking Soda (Bi-carb)
Brushing and decoration:
1 Egg white
100g scalded Almonds
Method
 Boil the cream, syrup and sugar. Put in butter and cool the mixture until it is lukewarm.
Sift in the dry ingredients. Knead the dough well. Â
Place the dough in a bowl with a lid or a plastic bag and chill for at least 4 hours.
Heat the oven to 175°C. Prepare a baking tray or two with baking paper.
Roll the dough into a thin layer, about 2 mm. Cut out strips, (approx. 5cm x 5cm) use a long ruler and a baking tray. Place syrup slivers on a baking tray.
Blanch almonds. Beat egg whites lightly with a fork. Brush a small flap in the middle of the slices with the egg white and place half a scalded almond on each syrup slice.
Bake in the middle of the oven for approximately 5 minutes, until golden. Cool the biscuits on a wire rack.