Rismelstrekanter

Ingredients for Rismelstrekanter

Instructions for Rismelstrekanter

To prepare the Rismelstrekanter recipe, please follow these instructions:

Shortcrust:
Cold butter chopped in the rice flour. Eggs, sugar and vanilla are stirred for egg scraps with which the dough is collected. The dough is rolled to a sausage that is placed on a greased flour baking sheet and rolled out to a surface that is 20x25 cm. The plate is placed in a preheated oven. Bagetid: approx. 10 min. By 200 gr. The hot cake is divided by a sharp knife in 5 cm wide strips, again divided into triangles.