West Schleswig knæpkager

Ingredients for West Schleswig knæpkager

Instructions for West Schleswig knæpkager

To prepare the West Schleswig knæpkager recipe, please follow these instructions:

The dough is kneaded well and cut into elongated pieces ca. 8 x 4 cm, as possibly. decorated. Lubricated with egg yolk before baking.

Bake at 200 degrees C for 10 minutes

Tips:
Knæpkager have had their distinctive name after the sound it makes when you bite in the tough cake. Together with goderåd, it is one of the oldest biscuit types known. They were in the past baked in the big oven for baking rye bread. Sometimes total to all dejrester and kneaded them with cream. This is the legend that in older recipes are specified both rye flour, wheat flour and barley in knæpkager. Individual mature housewives maintains that a real knæpkage must be made of rye flour and syrup and fat to be used as a binder instead of cream and butter. Here-as with so many other recipes-there is room for the personal taste and the desire for variation.