Gallop Buns

A delicious cake recipe found in “Mine Lekreste Kaker”
(My Sweetest Cakes) published by Teknisk Forlag in 1994

Gallop Buns

Maybe not the most traditional of buns, at least not seen with Norwegian eyes, but who cares they look absolutely delicious.

Cooking temperature:
225° C/435° F, hot air 200° C/390° F
Will make about 20 buns

300 g [10,5 oz] (5 dl/1 pt) flour
2 1/2 teaspoon baking soda
90 g [3,2 oz] (1 dl/0,2 pt) sugar
3/4 teaspoon cardamom
100 g [3,5 oz] butter or margarine
1 egg
2 dl milk
Brush and garnish:
1 egg
Nib sugar
Chopped almonds


Mix flour, baking soda, sugar and cardamom. Crumble the butter into the dry ingredients. Add egg and milk. Work the dough quickly together. Put a spoonful of dough in each paper mould. Brush with egg. Sprinkle with almonds and nib sugar. Bake in the middle of the oven for about 10 minutes.