This crispy and sweet biscuit is closely linked to seasonal celebrations and family traditions and the cinnamon flavor brings Christmas to mind.
In Norway every valley has its own recipe for this biscuit, but its hard to come by bakeries that make them in our time. Our variety is an old family recipe from Gudbrandsdalen.
Some associate this crispy and sweet hand made biscuit with Christmas. In Norway there is a tradition for baking an assortment of cookies and biscuit for Christmas, many of them with cinnamon and cardamom.
But the delicious flavor is just as good all year round. Try them with coffee, tea, with ice cream and fruits – or maybe as a snack with blue cheese? In 2000 Holmen Crisp took on this 100% handmade production. The thin, round and crispy cakes are made with slightly variations from district to district in Norway. Our recipe comes from Skåbu in the Gudbrandsdalen valley.
Rømme bread is a good accessory for tea and coffee. Avlette is a similar old traditional cake with strong recembelance to our recipe. The cake was considered a delicacy and the best to offer a travelling guest in the Gudbrandsdalen valley. The biscuit is also suitable for liquorice.
The Vicar Mr. H.F. Hiorthøy wrote in 1785: “For the brandy, a kind of thin bread is commonly used, which resembles Oblat, consisting of Cream, Milk, and flour, and is called Avlettoe.”
Photo: Lise von Krogh
|pr. 100 grams|
|Energy||2083 kJ/497 kcal|
of which saturated fatty acids
|of which sugar||20 g|
Ingredients: Wheat flour, sugar, margarine (vegetable oils (rapeseed, fully cured coconut, fully hardened rapeseed), water, salt, emulsifier (E471), flavour, acidity regulator (E330), colour (E160a)), water, salt, sour cream 1 %, spices.
Storage: Store in a dry place, not too varm and not close to strong flavours.
Weigth pr. package: ca. 150 grams. One carton carries 12 packages.
Foto: Silje Feiring