Friday, December 30, 2011

Hardanger Lefse

I have no idea what Hardanger means. I do know that this recipe was handwritten by my great Grama, who I knew as Minnie Mama, and given to my mum who has now passed it on to me. It's a holiday tradition to at least have one big container of Lefse hanging around that people periodically sneak pieces out of when no one is looking. Typically, it's also tradition to avoid making Lefse as it seems to take up a lot of time, despite how easy the end product seems. This year, Kara, Mum and I decided to take on the task and made Minnie Mama's Hardanger Lefse, which took a lot less time than we anticipated.

Here is the recipe Minnie Mama left us:

Hardanger Lefse
Dough
1/2 Cup butter melted
2 cups buttermilk
1 tsp salt
1/4 tsp baking soda
1/2 cup sugar
1/2 cup white corn syrup (lilly white, for Canadians)
About 5 or 6 cups of flour (**See the gluten free flour mixture below!)

Filling
1 cup butter
1 cup sugar
Cinnamon to taste
(* I generally add about half more of everything, so 1 1/2 cups of butter and 1 1/2 cups of sugar, but that's just because I really like extra filling!)

Gluten Free Flour: If you have been searching high and low for gluten free Lefse, search no more. This recipe is easily adaptable and I just used the following gluten free flour mixture:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum
(I mixed up double of the amount above in a large zip lock bag.)


Instructions

  1. Mix the syrup with melted butter as it mixes best that way. 
  2. Then add sugar buttermilk, soda and salt. 
  3. Mix in about 4 cups of the flour into the first ingredients. 
  4. Continue adding flour until you have a soft dough - not too sticky. 
  5. The recipe says to let the dough rest about 1 hour. However, Minnie Mama usually made hers right after it was mixed, which is the exact same thing we did and it was just fine!
  6. Divide the dough into 7-9 balls. 
  7. Roll out each ball very thin on a cutting board, making sure to put flour between the dough and board. If you don't, it will stick. I promise. Also, try to make sure each half of the slab mirrors the other, it will help later on when you fold them in half.
  8. Bake at 400 degrees in the oven on an ungreased cookie sheet for 4 minutes or so, depending on how your oven bakes. The edges should be a light brown when it's done.
  9. As soon as a cooked slab is finished, put it on a wet tea towels and cover with another wet tea towel. 
  10. Continue this pattern until all 7-9 balls are rolled, cooked and sitting between layers of wet tea towels.
  11. Let it soak until they can be doubled over. If they aren't soaked enough, they'll break.
  12. While the slabs are soaking, mix up the Lefse Filling. 
  13. Spread a good slathering of filling onto each slab and fold in half, the long way. 
  14. Cut into bite size squares and store in an airtight container. 
Please comment below if you have any questions, 
or if I somehow seemed to miss something. 
If you don't know how to comment, 
look for the comment box below this post
Happy Baking!

*pictures to come later, with faster internet!*
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