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H. Schønberg ErkenArkivet
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Kjeks

2 recipes · Bakning

2 kjeks recipes from the “Big Cookbook,” in the bakning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Oat biscuits III

    Oat biscuits III after Henriette Schønberg Erken: rolled oats, flour, butter, milk and baker's ammonia rolled out fairly thick, brushed with water and baked light golden.

  • Rye biscuits I

    Rye biscuits after Henriette Schønberg Erken: a dough of wholemeal rye flour, butter, sugar, milk and baker's ammonia, rolled out and baked light golden brown. From 1949.