Dough was way too liquid! Added a lot of extra flour and some rolled oats. Texture is nice and flavor works really well with butter, but I would like it darker, so maybe next time I will use some molasses.
This recipe makes a very thick pastry cream that sets and holds reliably for recipes that require structural support. And it is hella delicious. Adapted from an old time-life book of Scandinavian recipes.
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