Icelandic baking

Icelandic Baking Recipes

Fried Crullers (Kleinur)

            4 cups flour                                      

            3 tsp. baking powder                      

            1 tsk. hartshorn salt                      

                (ammonium Carbonate)           

            2 tsp. Cardamom                            

            1/2 cup margarine                          

            4 1/2 tblsp. sugar                            

            7 tblsp. milk                                     

            1 egg                                                 

Mix together flour, baking powder, hartshornsalt and cardamom. Add the margarine, sugar, egg and the milk. Work up into dough. Roll out the dough to about 1/8 inch thick. Cut into strips about 3/4 inch wide and about 3 inch long in a slantwise direction, using a pastry wheel and ruler. Make a slit in the center of each cruller and pull one pointed end through. Lower the crullers, one at a time, into hot fat and fry them until golden brown. (Deep fat frying).

Lift them out and let them drain on a paper-towel. Eat them hot or cold.

Vienna Cake Dough (Vínarterta hnoðuð)

            5 1/3 cups flour  (750 gr.)

            1 2/5 cup sugar (325 gr.)

            2 1/2 cup margarine (500 gr.)

            3 tsp. baking powder

            3 eggs

Chop together fat and flour, add the sugar and eggs. Work up into dough. Divide the dough into 4 portions. Roll each portion out onto a buttered baking sheet.

            Bake in hot oven 200 C (400 F) 20 min. Sandwich the cake together with jam.

Christmas Cake (Jólakaka)

            1 cup margarine (200 gr.)

            8 tbsp. sugar (200 gr.)

            2-3 eggs

            4 cups flour (450 gr.)

            2 tsp. baking powder

            1 tsp. cardamom powder

            2 dl. milk

            3 tbsp. raisins

Cream the fat and sugar until light and foamy. Add the eggs, one at a time and proceed with the creaming. Mix the flour, cardamom and baking powder and fold into the mixture together with the milk. Add the raisins. Pour the batter into a greased tin. Cover lightly with waxed paper, bake at 175°C (300 °F) for one hour. Remove paper, continue baking for another 30 min. until done.

 Icelandic Pancakes with Whipped Cream

            3 cups flour

            4 eggs

            3 tbsp. butter (melted)

            1/2 tsp. baking soda

            1/2 tsp. baking powder

            1 tsp. vanilla essence

            2 1/2 - 3 cups milk

Beat together all ingredients and mix in the stiff beaten eggwhites lastly. Bake paperthin on a hot castiron griddle. Spread with preserves, jam or jelly, one tablespoon whipped cream. Fold into triangles. Serve with afternoon coffee or as desert. Traditional.