Rommebrod (sour cream bread)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | millilitres | Sour cream |
| 200 | grams | Butter; melted |
| 50 | millilitres | Water |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cardammon |
| 4 | tablespoons | Sugar |
| 1 | litre | Flour |
| Sugar for sprinkling | ||
Directions
Blend the sour cream and melted butter. Mix the rest of the ingredients and add the sour cream/butter mixture. Mix well (this will be a stiff dough).
Let the mixture cool for a couple of hours.
Roll the dough to a thin layer. Sprinkle with sugar and roll it into the dough. Cut dough into circles ~ 15 cm in diameter (or to fit the krumkaker iron you have). Cook in the krumkaker iron until golden.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .