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.


Rebecca said…
It's so funny that you posted this now because we were just talking about having kakósúpa but since I've developed a wheat allergy I need to make my own with spelt.

So you are using a total of 450 g of flour?
Bibliophile said…
Thank you Rebecca, for bringing to my attention an error. There was an "or" missing from the recipe. I have corrected it - it's 250 g flour OR 100 g of flour and 100 g whole-wheat
Rebecca said…
I made these with spelt. Normally with spelt you use a little less liquid, but I didn't do that, and they came out just fine, a little crumbly but that's OK when you crumble them into soup. :)
Bibliophile said…
Thanks, Rebecca. Good to know there's an even healthier option.

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