fredag 18 oktober 2013

Norwegian Lefse (Tjukklefse)

Norwegian Tjukklefse

4 eggs
1-1.2 kg wheatflour
300 gr sugar
4 cups sour milk
6 tsp bicarbonate salt
300 gr butter

Mix the wet ingredients

Melt the butter and cool off and add
Carefully stir in the flour and the bicarbonate
Mix with hand or a wooden spatula until smooth.
The dough should be loose and sticky.

Put the dough in plastic wrap and put in refrigerator for a couple hours.

Divide the dough into small balls and bake out each ball on the table and roll with a rolling stick until the dough is about 3 mm thick. Careful with adding flour. Just add enough for the dough not to stick to the table.

Fry the Lefse in a frying pan or on a "takke" specially made for Lefse. Just fry it until it turns a bit golden brown and bubbles start to pop on the upper side. Turn and fry on the other side. Take off and cool on a cooling rack.

When the Lefse is cooled off you make a filling with mixing 250 grams butter and 250 grams icing sugar. Whisk until it is all fluffy. Put the spread on one side of a Lefse and put another one on top. Than you cut the Lefse into triangles or the shapes you want to serve them. You can freeze them with the filling and take out when you want to serve them and they will taste just as great.

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