What ever happened to rusks? When I was a kid we ate rusks quite often, but now I can’t remember the last time I set my teeth into one. Have they simply gone out of fashion. Can’t even remember having seen some in the stores in donkey’s years- Ted
A traditional Norwegian griddle cake found at matprat.no
A traditional bun recipe from Trøndelag in Central Norway
found on ThorNews
Anette Broteng Christiansen at ThorNews writes: Laup are large, flat buns baked with rye flour and anise. They originate from Trøndelag in Central Norway. It is common to eat Laup for breakfast or lunch, and it tastes perfect with traditional Norwegian Brunost (brown cheese), raspberry jam and a hot cup of tea. They are similar to Scones, but Laup has a distinct taste because of the rye flour and anise. Laup definitely tastes best fresh from the oven, but can be frozen.
Unfortunately, the story behind these delicious buns is unknown, but they are considered traditional pastry in Trøndelag.
A traditional recipe from dinmat.no – Source: Opplysningskontoret for brød og korn. Foto: Hilde Skarning
Penny Buns are among the most delicious traditional baked goods you can lay your hands on when dropping by a café in Norway, and you don’t get them better than you do in Bergen. Never go there without trying a couple – Ted
A traditional Norwegian cookie recipe from the popular food site Matprat
Bordstabelbakkels (table stacking cookies) belong to the seven sort of cookies traditionally baked for Christmas in most homes in Norway. The name probably comes from the fact that they are so nice to stack on a serving dish.
A traditional recipe from the Norwegian food page MatPrat
Svele (plural: sveler (indefinite), svelene (definite)) is a Norwegian batter based cake. By size and texture they may bear some resemblance to American pancakes, but are usually eaten for afternoon coffee or as a snack between meals, served with butter and either sugar or brunost, folded in half to the shape of a crescent. Baking soda and salt of hartshorn are used as rising agent in svele, which give this cake its characteristic flavour. Recipes may differ slightly according to region or to house recipes, but usually include egg, sugar, kefir, wheat flour and butter in addition to the above mentioned rising agents. The svele is fried on a griddle or in a lightly buttered frying pan.
The svele is typical to the regions of Sunnmøre and Romsdal (especially in the Molde area) where since 1971 sveler have been served on board the ferries that connect communities across fjords and on islands. This tradition has spread throughout Western Norway, where svele is largely associated with ferry travels.