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.
MAKES ABOUT 12 LEFSER
21⁄3 cups softened butter
61/2 ounces all-purpose flour
1/2 tablespoon baking soda
1 cup heavy cream
- 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.
- Roll out to 1/4-inch thick using a corrugated rolling pin, dusted with a little flour.
- With a paring knife, cut around a medium-sized pot lid to make perfectly round lefse.
- Cook on a medium-hot pancake griddle until golden on one side, flip, and cook until golden on the other side as well.
- Cool on a wire rack, and store in an airtight container.
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