Martin's Magazine


Hjortetakk

4 eggs
1 cup sugar
1/2 cup butter (melt, add to above)
4 cup flour
1/2 teaspoon salt
1 Tablespoon cardaman (finely crushed)
1 teaspoon baking powder

The dough is chilled in Fridge a couple of hours. Pinch off a piece, and
roll it between your hands in a round pencil like piece, about the length of 6 inches.
Close together making a circle, but leaving an inch or less on each end to hang out, thus
making horns.

Fry in deep fat like doughnuts, not very long, 2 minutes maybe.

My grandmoter always used to make Hjrtetakk for christmas. It was, and still is one of my favourite Christmas Cakes. This recipe is not the one my grandmother used. to tell the truth, I am not quite sure where I got it.

 

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