Sheadlan

Melt butter, mix with milk and heat to lukewarm. Beat the egg and rum with the liquid, add salt and sugar, slowly stir everything into the flour and knead until a smooth dough is formed. Let it rest for 1 hour, roll it out to 3 mm thickness and cut out diamond-shaped pieces with a pastry wheel. Fry Scheadlan in hot fat until golden brown and they curve outward on both sides like cushions. Serve hot and sprinkled with powdered sugar. Serve with berry roast or apple compote.

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