I haven’t consumed white flour or white sugar since 2009 when a medical condition forced me to change my lifestyle. And while there have been moments of deprivation and longing for conventional flour and sugar-laden treats, my sweet tooth has been mostly satiated since my refined baked goods breakup. Over the years, I have fiddled with adapting regular recipes of breads and sweets with questionable results. However, this cookie was a winner !
I have included a “no white flour/no white sugar” version of the original Sirupsnipper recipe from Sons of Norway The recipe is as follows:
9 Tbsp. cream
½ cup + 2½ Tbsp. maple syrup
½ cup + 2½ Tbsp. coconut sugar
7 Tbsp. butter
3¾ cups rye flour
1½ tsp. pepper*
1½ tsp. ginger*
½ tsp. anise*
1½ tsp. cinnamon*
¼ tsp. salt
¾ tsp. baking powder
¾ tsp. baking soda
blanched almonds for decorating
*Note: I came to these measurements based on trial and taste. They are on the spicy side this way, but the spices can certainly be adjusted down if they are too “hot” for the palate. Also, I ground half of a pod of star anise instead of using jarred spice. The freshly ground half pod came to a scant ½ tsp.
1. Boil cream, maple syrup, and coconut sugar together. Stir in butter and let mixture cool until lukewarm.
2. Combine flour and dry ingredients and whisk together.
3. Sift in dry ingredients and mix thoroughly. Chill overnight.
4. Roll dough out as thin as possible and cut diagonal lines to make diamond shapes (or use cookie cutters in various shapes).
5. Place cookies on greased baking sheet or parchment paper covered baking sheet. These cookies barely spread so you’re safe to crowd them rather tightly on the pan.
6. Place a blanched almond in the middle of each cookie.
7. Bake at 350°F for 12-15 minutes (or until crispy).
*An optional egg wash may be used if you desire a shiny appearance. This, I omitted.
These Christmas cookies were a delicious treat for our Norwegian food spread fêting Lise Davidsen’s Met concert from Oscarshall Palace in Norway. Isn’t the forest of trees a lovely sight next to spiky coconut macaroons ?
Because of the exceptional outcome of this recipe adaptation, I plan to bake these for years to come. File this one under ‘Success’ in the No White Flour/No White Sugar recipe box !
Toi, Toi, Toi,