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250 GRAM FLOUR
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1 TSP BAKING SODA
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1 TSP GINGER, grated
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½ TSP NUTMEG, grated
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75 GRAM SUGAR
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75 GRAM BUTTER, melted
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2 EGGS
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75 GRAM RAISINS
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2 TBSP LEMON PEEL, grated
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100 GRAM PUMPKIN, pureed
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- 500 GRAM WHOLEMEAL FLOUR
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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.
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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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