- 250 GRAM FLOUR
- 1 TSP BAKING SODA
- 1 TSP GINGERROOT, grated
- 1/2 TSP NUTMEG, grated
- 75 GRAM SUGAR
- 75 GRAM BUTTER, melted
- 2 EGGS
- 75 GRAM RAISINS
- 2 TBSP LEMON PEEL, grated
- 100 GRAM PUMPKIN, pureed
- 500 GRAM WHOLEMEAL FLOUR
- 100 GRAM BUTTER
Mix all the ingredients except the raisins and beat until light and creamy. Stir in the raisins and a pinch of salt. Put the batter in a bread form and bake 1 hour at 175 degrees Celsius.
Mix the flour and the butter with 3 dl hot water and a pinch of salt. Knead until smooth; take of a handful and roll out until a thin 10-inch wide circle. Sprinkle with flour. Make the next one, put on top, sprinkle with flour. Cover with a damp towel. When all tortillas are formed, cook them 10-20 seconds on both sides in a heated heavy based frying pan.
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