Boil and rice potatoes,
add salt, cream and oil to warm potatoes. Completely cool
the potatoes before adding flour. You can cut down a little
on the cream and oil. Making them too rich will make them
hard to handle. Mix sugar with flour and add, kneading
as you roll them out with a grooved rolling pin. Bake
on takke, round griddle.
Ekte Norsk Mat--Authentic Norwegian Cooking is
available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.
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