Klejner

Klejner are loop shaped fried biscuits traditional eaten around Christmas in Denmark and are made with flour, eggs, sugar, butter. The dough is rolled out and then cut into strips. The uncooked strips are covered in plastic wrap and left to rest for two hours in a cold place. They are then fried in either oil or Lard and the dough expands into shape. This is the recipe I use at home which creates klejner that is soft on the inside and crispy on the outside.

Klejner

125 g butter

175 g caster sugar

3 eggs (150g)

3 tbls cream (60g)

1 lemon, zest

500 g plain flour

½ tsp baking soda

1 tsp ground cardamom

Oil for frying

Method

Place unsalted butter and sugar in large bowl and combine using a spoon. Add eggs, cream and lemon zest, mix evenly. In another bowl blend flour, baking soda and cardamom into medium bowl. Add flour mixture to butter mixture and mix until soft dough forms. Wrap the dough piece tightly in plastic and refrigerate for at least two hours or preferable overnight.

Roll out the dough on a floured work surface to thickness of 5 mm. Cut dough into 10 cm wide strips. Cut strips crosswise and diagonally at 3 cm intervals to form diamond shapes. Cut a slit in the center of each diamond. Gently push one end of one pastry corner through slit and gently pull the end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Re roll scraps until all dough is used. Cover and refrigerate diamonds while rolling and shaping remaining dough. Pour vegetable oil into heavy deep skillet to depth of 5 cm and heat to 180°C. Place klejner in the hot oil and fry for approx. 3 minutes, until puffed and golden brown on both sides, only turning once. Using a slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches. Roll or dust the cooked klejner with icing sugar.

Note: If using unsalted butter add ¼ tsp salt. Keep klejner in closed containers. The dough can wrapped and preserved in the fridge or freezer for up to a week.