Buttermilk cakes

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 46 (falt i det fri)

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1
Make the dough
Crumble the flour and butter together. Work in the buttermilk, which must be quite sour. Knead the dough together.
2
Shape the cakes
Roll the dough out thinly. Cut out strips and shape them like pretzels or make wreaths.
3
Bake
Brush the cakes with beaten egg and sprinkle thinly with sugar. Bake until pale yellow in a hot oven. The cakes turn out tall and crisp, as if made from the finest puff pastry.

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