sweet

Klejner

klejner

It is time for the second recipe of Danish cookie cuisine, sadly it is also the last one for this week. Klejner are a very traditional Danish Christmas cookies, but they are also known in the other Scandinavian countries – at least in variations. The very special thing about these cookies is that they are not baked but boiled in coconut oil! This gives them a very soft texture and a special taste with a hint of lemon – simply perfect!

Ingredients:

2 eggs
100 g powder sugar
1 organic lemon (zest)
100 g melted butter
50 g potato flour
250 g wheat flour
1/2 tsp baking powder
500 g palmin (coconut fat to deep-fry the cookies)

Whisk egg and powder sugar until it does not crackle any longer. Add the lemon zest. Stir in the melted and cooled-down butter. Sift in potato flour, wheat flour and baking powder and blend step by step. Let the dough rest at a cool place until it is solid. Roll the pastry as thin as possible and cut with a Klejner-roll or in 5 cm wide stripes using a sharp knife and a ruler. Cut the stripes again into rhombi, carve them in the middle and twist into the typical klejner form. Let the klejner cool down. Heat the palmin in a pot with a thick base to 180°C. Cook the klejner quickly in the fat, taking 3-4 klejner at a time. Let them cool down on paper towels, such that some of the fat will be absorbed by the towels.

Advertisements

One thought on “Klejner

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s