2dl syrup
1/2dl sugar
1/2 tsp pepper
1/2 tsp cinomon
1&1/2 tsp baking soda
400g plain flour
100g butter
peeled almonds (otional)
Method
Mix syrup, sugar and butter in a pot over low heat. Let the mixture cool slightly and then sift in the dry ingredients. Mix lightly. Leave in the fridge over night. Rool dough out to 2mm and cut out dimond small shapes. Put 1/2 peel almond on each biscut (optional). Bake at 180oC for 10mins or until golden brown.
Towards the water in a beautiful pocket of leafy oak trees is the Byneset Church.
Celebrate National Fårikål day with us. On the last Thursday of September every year Norway celebrates their national dish with, of course, all you can eat fårikål!
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In Norway, there are still Lefse recipes around from the 1630s! This is supposedly the traditional and original Hardanger recipe used:
The sun never goes down during this season but the mountains to the East are so high that the sun still has to raise above them in the morning hours and an artificial dawn-effect wakes the city.
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Large wooden racks called hjell are for drying fish.
Norwegian fjordings are from the draft horse family.