Norwegian Wheat Biscuits

A classic Norwegian  biscuit recipe  found in “Den Store Bakeboken” (The Big Baking Book) published Schibstedt in 1978Norwegian Wheat Biscuits

Biscuits, whether made with rye, oats or wheat, are very popular in Norway. Any biscuit with good butter and Norwegian goat cheese will bring good childhood memories for most of us. At least for me –  Ted

Will make about 45
Baking temperature: 200 C / 390 F.
Baking time: About 10 minutes.

100 g [3,5 oz] margarine or butter
1 dl [0,2 pt] milk
4 1/2 dl [0,9 pt] (250 g / 8,8 oz) flour
1 teaspoon baking powder
or 1/2 teaspoon hartshorn salt
1 teaspoon of sugar
1/2 tsp salt


[1] Melt the margarine and pour in the milk. Mix together the dry ingredients in a bowl. Add the liquids. Work the dough quickly together. Leave it cold for a while.

[2] Roll the dough very thinly out directly onto baking paper in a large rectangular sheet. Prick it with a fork. Cut out square biscuits 6 x 6 cm / 2,3 x 2,3 inch with knife or cookie  cutter.

[3] Bake the biscuits a nice light golden at 200 C / 390 F for about 10 minutes.