Like many of the recipes included in this collection, this one is so traditional that it almost seems wrong to read it in anything other than the native language. So here it is, in Latvian, with an English version following. Vizma’s special notes are included as well. Members of Vizma’s Latvian church have gathered for years to prepare large batches of these cookies for sale at holilday events. Over time they developed a system using a pasta maker fitted with a large ax handle, to help roll this very stiff dough out as thinly as possible. Knowing how time consuming these cookies are to prepare, Latvians snatch up pounds and pounds of these crisp, spicy cookies, at a premium price.
- 3 pounds nesalita sviesta
- 3 16oz. pudeles tumsa sirupa (Karo)
- 3 lb. tumsi bruna cukura
- 4 olas
- 7 lb. milti
- 3 tsp. cepama pulvera
- 3 tsp. krustnaglinas
- 3 tsp. muskatrieksta
- 3 tsp. ingvera
- 2-3 tsp. kaneli
- 2 tsp. cardemon
- 2 tsp coliander
- 3 tsp afelsinu miza
- Ja velas garsvielas var pielikt vairak.
- Es citreiz ari pielieku mace un alllspic
- 3 pounds UNSALTED BUTTER
- 3 16 ounce bottles DARK KARO SYRUP
- 3 pounds DARK BROWN SUGAR
- 4 EGGS
- 7 pounds FLOUR
- 3 teaspoons BAKING POWDER
- 3 teapsoons CLOVES
- 3 teaspoons NUTMEG
- 3 teaspoons GINGER
- 2-3 teaspoons CINNAMON
- 2 teaspoons CARDAMON
- 2 teaspoons CORIANDER
- 3 teaspoons ORANGE ZEST
- If you desire more spice, add more.
- I sometimes include MACE and ALLSPICE
Sirupu uzvara un leni vara apmeram 5 min. Pieliek cukuru un sviestu, maisa kamer izkust.
Nonem no uguns un karstam sirupam pievieno garsvielas un 1/3 miltus . Maisa kamer mikla atdziest.(sad, tad)
Atdzisusai pieliek sakultas olas un cepamo pulveri, un parejos miltus, mica kamer visi milti iemiciti.Es gandriz vienmer pielieku vairak miltus apmeram 1 lb.
Cep 375 degree krasne uz apsmeretam pannam vai vislabak uz parchment paper, kamer gaisi brunas.
Heat Karo approximatly 5 minutes. Add sugar and butter, mix until melted.
Remove from heat and add spices and
1/3 of the flour. Mix until the dough
cools. Add beaten eggs and baking powder and remaining flour, mixing until all the flour is incorporated.
I always alway add more flour, about another pound.
Roll out dough very thin on floured board and cut into shapes. Use a spatula to transfer cut outs to greased pan or even better, parchment paper lined pan.
Bake 375° until light brown. Store in airtight container.
Source: Vizma Petrovskis