Recipes with Baking powder

Vanilla biscuits

Antler salt and sieved flour, margarine, sugar and vanilla added herein and break into pieces, and the dough is kneaded with water. The massively, set with glass, 5 cm. in diameter, pricked and stands a little to the plate before the bake light brown in hot

Butter Bread Biscuits-Norwegian

Dry parts mix the margarine friable dough kneaded together with therein, and water. The rolling, not too thin, pricked and draws up to the round crackers, 5 cm. in diameter Bake at 190 º, even heat for approx. 15 min.

Potato biscuits

Dry parts mix the margarine friable dough kneaded together with therein, and boiled, steamed, mashed potatoes and milk. The deploying to 3 mm. thickness, pricked with fork and set out in round or udspores in the oblong biscuits. Bake yellow brown and crisp at

Coarse biscuits

The margarine stir white and lightly with sugar, the dry parts are mixed in alternately with the milk, and then the dough kneaded up with flour. The deploying til4 mm. thickness and set out in round biscuits, approx. 5 cm. in diameter, or in squares that are 5

Oat Biscuits III

Melted margarine and milk poured over oat grynene, and it says and pulls my. 10-15 Sugar and antler salt added and the dough kneaded together with flour to a proper dough that deploying to 4 mm. thickness and cut in squares, 6 x 6 cm. large, pricked and bake l

Wholemeal

Margarine and break into pieces in the dry parts, the dough is kneaded with water, and then deploy them to ca. 4 mm. thickness and cut in squares that pricked and put on the plate, where they stand and rest a bit before the bake light brown by even heat, 180 d

Bygkiks

The dry parts are molded together with the beaten egg and milk. The dough ½ hour rests, the deploying of squares that pricked. The crackers bake light brown.

Strawberry roulade with whipped cream

Batter: whisk together the eggs, add the sugar and whisk it into an airy mass. Add the lemon rind and milk. Mix the melsorterne, along with antler salt and stir it into the egg mixture. Wide dough out (35 + 25 cm) on a baking sheet covered with baking paper. b