Twice-baked buns - Tvíbökur
Twice-baked bread keeps well and is good in all kinds of sweetened soups, like Sweet Soup, Crowberry Soup, and Cocoa Soup.
250 g flour OR
100 g bread or all-purpose flour and 100 g whole-wheat flour
t tsp baking powder
1 tbs sugar
1/2 tsp ground cardamom
75 g butter or margarine
100-150 ml milk
Sift together the flour, baking powder and cardamom and add the sugar. Add the softened butter or margarine and rub into the dry mix until the mixture is crumbly. Add the milk, no more than needed to make the dough stick together. Knead until smooth and roll up into sausage shapes. Cut into even-sized pieces and roll into balls. Arrange on a greased cookie sheet and bake at 180°C until light brown.
Remove the buns from the oven and cool until they can be handled, then cut in half, put back on the cookie sheet and dry in the oven at a low temperature.
Serve with the above-mentioned sweet soups or with coffee.
250 g flour OR
100 g bread or all-purpose flour and 100 g whole-wheat flour
t tsp baking powder
1 tbs sugar
1/2 tsp ground cardamom
75 g butter or margarine
100-150 ml milk
Sift together the flour, baking powder and cardamom and add the sugar. Add the softened butter or margarine and rub into the dry mix until the mixture is crumbly. Add the milk, no more than needed to make the dough stick together. Knead until smooth and roll up into sausage shapes. Cut into even-sized pieces and roll into balls. Arrange on a greased cookie sheet and bake at 180°C until light brown.
Remove the buns from the oven and cool until they can be handled, then cut in half, put back on the cookie sheet and dry in the oven at a low temperature.
Serve with the above-mentioned sweet soups or with coffee.
