Preparation
Melt the cooking fat in a frying pan.
Stir in the flour until it binds with the fat.
Adjust amounts to taste. More flour will make a thicker spread. If you prefer a thinner spread, use less flour. Likewise, add the sugar to taste. For a less sweet dish, use less than 30g.
Mix to combine. Heating temperature and cooking time depend on your preference. Heating the mixture over a higher heat for longer for a darker spread. Or keep the heat low and heat for a shorter time for a lighter coloured spread. Spread the warm mixture directly onto a slice of bread and enjoy your breakfast.
Roscht can be kept in the fridge, though it will set. When you're ready to use it, simply warm it through briefly in a microwave or pan