Cheese horns are small crisp horns made from a cold dough of flour, butter, grated cheese and cream, served with soup. The dough is kneaded cold, rests for half an hour, is cut into triangles and rolled up. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 87.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 87 (falt i det fri)
The cheese horns are listed among the soups in the book and are meant as a small savoury accompaniment to the soup.
Knead the dough
Quickly knead the flour, butter, grated cheese, baking powder, cream and salt together while everything is cold. Leave the dough in a cool place for half an hour.
Shape the horns
Roll out the dough and cut it into small triangles. Roll each triangle up into a small horn.
Brush and bake
Brush the horns with egg and sprinkle with a little salt. Bake in the oven (about 200 °C (390 °F)) until pale golden.
Grams and decilitres are kept; teaspoons are given as tsp. The original gives no oven heat, and about 200 °C (390 °F) is a cautious reading of baking them pale golden.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Ost
Kremfløte
Egg
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