Dough: 

10 2/3 cup plain flour

17.6 oz caster sugar

1 cup Unsalted Røros Butter

35.8 oz cultured milk

2 tsp bicarbonate of soda

2 tsp baking powder

Filling:

2 cups Unsalted Røros Butter

14 oz granulated sugar

2 tbsp cinnamon

1 cup grated brown cheese

Melt butter in a saucepan, add the cultured milk and stir well. In a separate bowl mix together all dry ingredients before adding the butter mixture. Knead well using your hands until you have a smooth and even dough. Cover the dough with a clean kitchen towel and place in fridge for 1 hour.

Make buttercream by mixing butter, sugar, cinnamon and brown cheese. Mix until you get a light buttercream.

Take the dough for the lefse out of the fridge and divide into pieces. You decide how large you want them. Roll the dough out until ca. 1cm thickness, and cook in a dry pan for 1-2 minutes on each side.

Let the lefse cool under a cool kitchen towel before you spread the buttercream evenly on top. Add another lefse on top. Cut the lefse into desired shape and size.