Klejner are loop shaped fried Christmas biscuits,
soft on the inside and crispy on the outside.
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 and store klejner in closed
containers.
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