Recipes with Butter or margarine

Ejdammer buns

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

Profiteroles (II)

The fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot doug

Wood shavings

Fat softened, stir white with sugar and egg white. The flour sifted and stirred in to last along with the water. On a greased plate greased dough out into a thin layer. When the dough is pale brown opened the oven door, the plate is pulled out slightly, and

Wholemeal In

Tørdelene mixed together. The fat break into pieces in it, and then all kneaded with water. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on

Wholemeal II

Tørdelene mixed together. The fat break into pieces in it, and then all kneaded with cream. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column form. The crackers are made on

Wheat biscuits

Tørdelene sifted together. The fat break into pieces in it, and then all kneaded together with the beaten eggs and cream. After about 30 minutes of cooling can be deployed in a thin sheet, the dough is pricked with fork, cut into squares or set with a column f

Nonsense

All kneaded, allow to cool and be deployed in a thin sheet, set out with udstikkerjern of different shapes, or the dough can be rolled into thin bars that are shaped like snails and plums. The cakes may be quite small. Made on the greased plate and bake light

Cut cakes

Sieve flour and sugar and kneaded with the cold fat and vanillefrøene. The dough is shaped into 1 or 2 round rods at ca. 4 cm. 's thickness. These are recommended in a cold place until dough is quite stiff and firm, then cut it into pretty thinly sliced cooked