- 250 GRAM FLOUR
- 1 TSP BAKING SODA
- 1 TSP GINGERROOT, grated
- 1/2 TSP NUTMEG, grated
- 75 GRAM SUGAR
- 75 GRAM BUTTER, melted
- 2 EGGS
- 75 GRAM RAISINS
- 2 TBSP LEMON PEEL, grated
- 100 GRAM PUMPKIN, pureed
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- 500 GRAM WHOLEMEAL FLOUR
- 100 GRAM BUTTER
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Mix all the ingredients
except the raisins and beat until light and creamy. Stir in the raisins
and a pinch of salt. Put the batter in a bread form and bake 1 hour
at 175 degrees Celsius.
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Mix the flour and the butter with 3 dl
hot water and a pinch of salt. Knead until smooth; take of a handful
and roll out until a thin 10-inch wide circle. Sprinkle with flour.
Make the next one, put on top, sprinkle with flour. Cover with a damp
towel. When all tortilla's are formed, cook them
10-20 seconds on both sides in a heated heavy based frying pan.
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