Rommebrod (sour Cream Bread)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookie | 16 | Servings | |
INGREDIENTS
| 250 | Sour cream | |
| 200 | g | Butter, melted |
| 50 | Water | |
| 1/4 | t | Salt |
| 1/2 | t | Cardammon |
| 4 | T | Sugar |
| 1 | Flour | |
| Sugar for sprinkling |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 26.9mg
Sodium: 38.4mg
Potassium: 38.4mg
Carbohydrates: 28.4g
Fiber: <1g
Sugar: 3.2g
Protein: 3.5g