Seven Types of Christmas Cakes: “Sirupsnipper”


In Norway, Christmas is celebrated on Christmas Eve, the 24th of December, with traditional Christmas food and handing out gifts to family and friends.

The day before Christmas Eve it is common to eat porridge with an almond. Whoever finds the almond in the porridge gets a prize – traditionally a marzipan pig. On the evening of the 23rd there is a tradition to watch the English comedy sketch Dinner for Onefrom 1963.

Here you can watch the sketch while waiting for the Sirupsnippene (English: Syrup Collars) to be done.



5 oz heavy cream (1 ½ deciliters)

5.3 oz syrup (150 grams)

5.3 oz sugar (150 grams)

3.3 oz butter (100 grams)

15.8 oz flour (450 grams)

½ teaspoon ground pepper

¼ teaspoon ground ginger

¼ teaspoon ground anise

¼ teaspoon ground cinnamon

¾ teaspoon hartshorn (Ammonium bicarbonate)

¾ teaspoon baking soda (Sodium bicarbonate)

3.3 oz scalded almonds (100 grams)



Bring the cream, syrup and sugar to a boil. Add melted butter and refrigerate until the mixture is lukewarm. Wisk in the dry ingredients. Knead the dough together. Leave it cool for a while, preferably until the next day.

Preheat oven to 175 ° C (247 Farenheit). Take out a baking sheet, greased or with parchment paper on.

Roll the dough into a thin sheet and cut out the collars using a pastry crimping wheel. Add a half scalded almond on each cookie. Place the Sirupsnipps on the baking sheet.

Tip: Glaze the Sirupsnipps with egg white before baking. Bake the Sirupsnippene for about 5 minutes until golden. Cool the cakes on a rack.

Store them in an airtight box, or freezer.



Text by: Anette Broteng Christiansen, ThorNews

Recipe: Tine



Categories: Culinary Surprises, Culture, History, Recipes

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