Sri Lankan Spiced Sirupsnipper

Ingredients

The Sri Lankan Spiced Sirupsnipper differs from the original Norwegian dish by incorporating traditional Sri Lankan spices such as cinnamon, cardamom, and cloves. These spices add a distinct flavor profile and a touch of spiciness to the dish, giving it a unique Sri Lankan twist. Additionally, the Sri Lankan version may use alternative sweeteners like jaggery or palm sugar, commonly found in Sri Lankan cuisine, instead of the traditional syrup used in the original recipe. We alse have the original recipe for Sirupsnipper, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) butter, softened 1/2 cup (100g) butter, softened
• 1/2 cup (100g) jaggery or palm sugar 1/2 cup (100g) jaggery or palm sugar
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• Pinch of salt Pinch of salt
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon milk 1 tablespoon milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 32g (12g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, combine the flour, softened butter, jaggery or palm sugar, ground cinnamon, ground cardamom, ground cloves, baking powder, and salt. Mix well until the ingredients are evenly incorporated.
3. 3.
   Add the beaten egg and milk to the mixture and knead until a smooth dough forms. If the dough is too dry, gradually add water until it reaches the desired consistency.
4. 4.
   Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
5. 5.
   Use a cookie cutter or a knife to cut the dough into desired shapes, such as rectangles or diamonds.
6. 6.
   Place the cut-out dough shapes onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. 7.
   Remove from the oven and let the Sri Lankan Spiced Sirupsnipper cool completely before serving.

Treat your ingredients with care...

• Jaggery or palm sugar — If you can't find jaggery or palm sugar, you can substitute it with an equal amount of brown sugar or coconut sugar for a similar flavor profile.

Tips & Tricks

• For a spicier version, you can add a pinch of chili powder or ground black pepper to the dough mixture.
• Serve the Sri Lankan Spiced Sirupsnipper with a cup of hot Ceylon tea for an authentic Sri Lankan experience.
• Store the leftover Sirupsnipper in an airtight container to maintain its freshness and crispness.
• Experiment with different shapes and sizes to make the Sri Lankan Spiced Sirupsnipper more visually appealing.
• Dust the baked Sirupsnipper with a sprinkle of powdered sugar before serving for an extra touch of sweetness.

Serving advice

Serve the Sri Lankan Spiced Sirupsnipper as a delightful tea-time snack or as a dessert after a traditional Sri Lankan meal. Pair it with a cup of hot Ceylon tea to enhance the flavors and create an authentic Sri Lankan experience.

Presentation advice

Arrange the Sri Lankan Spiced Sirupsnipper on a decorative platter or a traditional Sri Lankan serving tray. Sprinkle some powdered sugar on top for an elegant touch. You can also garnish with a sprinkle of ground cinnamon or a few crushed cardamom pods for added visual appeal.