Karin’s Soft Syrup Cookies

A classic Swedis cookie recipe found in  “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1995
Karin's Soft Syrup Cookies

Ill_01Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.

Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder  or baking soda.

Oven temperature: 200° C / 390° F
Baking time: 5-7 min

1 kg of syrup (Lyle’s Golde Syrup or similar)
1 kg of flour
1 tablespoon potash
1 tablespoon hartshorn salt


[1] Boil the syrup and cool it. Stir in the flour. Leave the dough for 8 days. (May also be left for a shorter periode of time.)

[2] Desolve the potash and hartshorn salt in a little boiling water and mix it into the dough. The dough should be warm and soft to make the mixture evenly distributed.

[3] Roll the dough out to approx. 3 mm / 1/8 inch thickness on a flour dusted working surface. Cut out round cakes with a large glass. Bake on an oven sheet on the middle shelf of the oven.