Traditional and old-fashioned recipe for Danish Klejner (Fried twists). This is one of the most famous Danish Christmas cookies that you can make. Fresh and hot from the deep fryer - it does not get any better than this.
In a large bowl, whip egg and sugar into a light and fluffy mixture.
Add the soft butter and some grated lemon peel, whip well. Keep whipping until the mixture has an even consistency.
In a separate bowl, mix the all-purpose flour, baking soda and cardamom. Add the flour mixture and the heavy cream to the butter mixture and knead it well together. The dough must have a uniform consistency.
Leave the dough in the fridge for about 1 hour. This will make it a bit more firm.
Roll out the dough with a rolling pin until it has a thickness of about 0.5 cm (1/5 inch).
Cut the dough into long strips with a width of about 4-5 cm (1.6-2 inch).
Then cut the dough into slightly tilted strips. The result should be small 5x5 cm (2x2 incdiamond/rhomboid shaped dough pieces (see the pictures on NordicFoodLiving.com).
Cut a small 2 cm (4/5 inchole in each of the small dough pieces.
The dough pieces are now ready to be folded. This is actually pretty easy once you have learned the technique. Take one of the sharp corners and fold it through the center hole and pull it a little (see picture and video guide below).
In a deep-frier or sauce pan; heat up the oil to about 180 C (360 F).
Fry the klejner for about 2-3 minutes or until they are nice and golden. Flip them over a couple of times.
When the klejner are done; put them on a sheet of paper towel. This will absorb the excessive oil.
Keep the klejner in a cookie jar or cake tin. They are best when they are still a little warm.