Rutebiler is a very light and airy cookie, kinda like a chocolate meringue, but rutebiler has a rising agent, and in my version you use whole eggs. Rutebiler are small crispy chocolate rectangles, with a hollow center. They will melt in your mouth with a sweet chocolaty taste, making you want another one.
We had rutebiler at birthdays, as light cookies. Well, my mom had a bad experience with meringues and rutebiler at birthday parties. At one of my brothers birthdays the boys had a big food fight with meringues, and I remember my mom cursing a lot while cleaning up the sticky mess from carpet and furniture in the living room. That was the end of meringues at birthday parties in my family.
Makes about 100.
- 750 g confectionary sugar (powder sugar)
- 2 eggs
- 2½ tablespoons unsweetened cocoa powder
- 1¼ teaspoon Ammonium bicarbonate (baker's ammonia)
Preheat the oven to 350℉ (175℃).
Line baking sheets with baking paper.
Sift the dry ingredients together, and mix them in the eggs. The batter will be kinda thick paste, a little on the dry side. Run the dough through a cookie press or meat grinder with cookie attachment, that looks like a crown. Each cake should be about 5 cm (2-inches) long, place them about 2-inches apart, because the cookies will expand. Bake the cakes in the center of the oven for 6-8 minutes. These cookies are light and airy, with a hollow center.
Keep the cookies in an airtight container.