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Klejner

They’re the perfect combination of sweet and crispy and in our home country of Denmark, they’re the taste of Christmas. Let the icing sugar fall like fresh Christmas snow and put a smile on the face of your loved ones with traditional Danish Klejner.

Recipe
Klejner
Klejner
Klejner

• 250 g flour

• 65 g sugar

• 65 g butter •

1 free range egg

• 2½ dl lukewarm milk

• ¾ dl heavy cream

• ½ tsp ammonium bicarbonate / double the amount in baking soda

• ½ tsp crushed cardamom • The yest of ½ an organic lemon

• ½tsp vanilla bean seed

• Lard or sunflower oil for deep frying

 

Combine flower and ammonium bicarbonate. Add all the other ingredients and knead until the dough feels smooth. Refrigerate for 30 minutes. Roll out the dough making it approx. 5-7 mm thick. Cut out into squares or diamonds that are approx. 5 by 10 cm. Cut a small slit in the middle of your klejne. Fry in hot lard or sunflower oil until golden and remember to turn. Rest on a paper towel (or oil absorbant paper). Serve with a sprinkle of icing sugar.

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