1 quart buttermilk
Scant 1/2 cup margarine
3/4 cup light corn syrup or sugar syrup
3/4 cup sugar
4 tsp. horn salt (or 4 Tbsp. salt, 1/4 cup baking powder)
Combine all ingredients, adding enough flour to make a pliable dough.
Cover and refrigerate 30 minutes.
Preheat the oven to 250° C (450°F).
Divide the dough into pieces of equal size and roll out to thin sheets.
Bake 5-10 minutes in the oven.
To serve, spread with butter and sprinkle with sugar and cinnamon.
Store cold, preferably frozen.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101