Klejner I

Klejner I

By
From
Scandinavian Christmas
Makes
30
Photographer
Lars Ranek

These are lovely if well executed, so an oil thermometer is vital. They are small and delightfully crunchy.

Ingredients

Quantity Ingredient
500g plain flour, sifted, plus more to dust
175g caster sugar
1 teaspoon ground cardamom seeds
1 unwaxed lemon, finely grated zest
125g salted butter, cut into small pieces
3 eggs, beaten
4 tablespoons double cream
vegetable oil, to deep-fry
or shortening, to deep-fry

Method

  1. Mix the flour, sugar, cardamom and lemon zest in a mixing bowl, then rub in the butter with your fingertips. Stir in the eggs and cream to get a firm dough, then knead well on a lightly floured surface. Wrap in cling film and chill for one hour.
  2. Roll out the dough on a floured surface to 5mm thick. With a sharp knife – or a fluted ravioli wheel – cut it into 2½ x 8cm strips. Make a slit in the centre of each. Pull one end through each slit, twisting the dough.
  3. Heat the oil to 160°C, using a thermometer to check the temperature. If the oil is too hot the klejner will burn and, if it is too cool, they won’t be crisp. Fry two or three at a time, turning once, until golden on both sides, then drain on kitchen paper. When cold, serve, or save in an airtight container for up to three weeks.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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