This is like a sandwich cookie
This is a cake that gives me really nostalgic feelings. I used to make this with my grandmother, my dad´s mother, when growing up. We lived in the same house and I also used to sneak off between meals to eat these cakes in her kitchen. I ate them with butter and Norwegian goat cheese (brown cheese) together with a glass of sour milk that my grandma made and always had in a big bucket in her cupboard.
Nowadays we call it Kefir in Norway and you buy it in the grocery store. It works perfect to eat with milk, tea or coffee as well.
When I was thinking about putting this recipe on my blog I was worried about the name of the cookie, whether it would be a problem to use the name I know this cake by. I actually googled to see if I could find if there had been anything written about it. And I found this cake is very common in Denmark as well and there had been some controversy about the name but that it is still used. I also found that it had never been a problem in Norway. So I hope it is not. To me it is just the name of a cookie I loved growing up and that brings all these cozy and nice memories of my grandmother and her kitchen.
2 cups sour milk (Kefir in Norwegian/Filmjölk in Swedish)
2 cups sugar
1 cup butter
6 tsp Ammonium Carbonate or Baker’s Ammonia (Hjorthornssalt in Swedish/Hjortesalt in Norwegian)
Flour enough to make a nice dough for rolling and cutting cookies. Just add a little at a time until you have the dough you like. You don´t want it to stick to the table when rolling and you don´t want it to be too hard either.
Roll the dough with a roller until it is about 3-4 mm thick. Cut cakes with a glass or a cake cutter.
Bake in the oven at 200 Celsius Degrees for about 10 minutes or until light golden.
The time depends a bit on the oven. They are not supposed to get dark. So watch carefully. How big cake cutter you use is up to you. It depends how big cakes you want basically. I use a coffee cup or a milk glass as a cutter.
Serve with butter and cheese.