Skonrokker (split rusks)

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 61 (falt i det fri)

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1
Make the dough
Work everything together well and shape the dough into round buns. Let them rise until tall.
2
Bake
Bake in a moderately hot oven (about 200 °C (390 °F)) until nicely brown and light.
3
Split and dry
Split the buns when they are cold, and dry them in the oven until crisp all the way through. For the last part of the time, preferably with the oven door slightly open.

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