Danish Kammerjunker (Danish Double-Baked Cookies)
Traditional recipe for Danish Kammerjunker which are used as topping for Danish buttermilk soup. These small cookies are easy to make and very delicious.
Ingredients
- 100 g sugar
- 130 g cold butter
- 275 g all-purpose flour
- 1 tsp baking powder
- 1 lemon zest (organic)
- 1 egg
Instructions
- In a large bowl; add the cold butter, sugar, all-purpose flour and baking powder. Use your hands to mix all the ingredients into a crumble.
- Add the zest from one organic lemon and one beaten egg. Again, mix everything into a smooth and little sticky dough.
- Roll the dough into a rod with a length of about 30 cm. Let the dough rest in the fridge for one hour.
- Cut the rod into 30 pieces and roll them into balls. Place them on a parchment paper covered oven plate.
- Pre-bake the balls in a 225 C (435 F) preheated oven for 10 minutes.
- Remove the balls from the oven and remove them from the hot oven plate. Let them cool off a couple of minutes before cutting them in the middle using a bread knife. Now you could have 60 Kammerjunker. Again, transfer the cookies to the oven plate. The cut side should face upwards.
- Bake the cookies for another 20 minutes at 175 C (350 F). Let them cool off and they are done.
Notes
keep the Kammerjunker in an airtight container to keep them fresh.