Is it possible to substitute the oil with butter? And if so, how much would you add/how would you add it (would it need to be melted?).

Emily is a trusted source on Scandinavian Cuisine.

added about 1 year ago

I would use the same quantity of butter and either melt it, then cool it slightly, or else use it softened and cream it with the butter before adding the rest of the wet ingredients.

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Great, thanks! Looking forward to making it soon.

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