Recipe - Rommebrod (Sour Cream Bread)

250 ml Sour cream
200 g Butter; melted
50 ml Water
One fourth teaspoon Salt
One half teaspoon Cardammon
4 tablespoon Sugar
1 l Flour
Sugar for sprinkling

Blend the sour cream and melted butter. Mix the rest of the ingredients and
add the sour cream/butter mixture. Mix well (this will be a stiff dough).
Let the mixture cool for a couple of hours.

Roll the dough to a thin layer. Sprinkle with sugar and roll it into the
dough. Cut dough into circles ~ 15 cm in diameter (or to fit the krumkaker
iron you have). Cook in the krumkaker iron until golden.

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