Småbrød means “little breads.” It’s kind of a cross between a lefse and a cookie, though there’s no sugar in it, so we eat it with a layer of butter and a sprinkle of sugar. Or for an even more decadent treat, add some brown goat cheese instead of sugar. It’s divine.



Recipes by Bodil Nordjore + Photography by Mona Gundersen + Text by Paul Lowe

Subscribe to Sweet Paul

 


 

MAKES ABOUT 12 LEFSER

You will need:
21⁄3 cups softened butter
61/2 ounces all-purpose flour
1/2 tablespoon baking soda
1 cup heavy cream
  1. Place all the ingredients in a mixing bowl, and stir together quickly. Don’t overmix, as the dough will get too hard to work with.
  2. Roll out to 1/4-inch thick using a corrugated rolling pin, dusted with a little flour.
  3. With a paring knife, cut around a medium-sized pot lid to make perfectly round lefse.
  4. Cook on a medium-hot pancake griddle until golden on one side, flip, and cook until golden on the other side as well.
  5. Cool on a wire rack, and store in an airtight container.

TIP:

.
Småbrød means “little breads.” It’s kind of a cross between a lefse and a cookie, though there’s no sugar in it, so we eat it with a layer of butter and a sprinkle of sugar. Or for an even more decadent treat, add some brown goat cheese instead of sugar. It’s divine.
Photography by

Made it? Tell us about it–