Kammerjunkere Recipe
A type of crisp cookie that is baked twice and is generally used as a topping for Danish buttermilk soup
Ingredients
- 1 vanilla bean
- 50 g icing sugar
- 200 g wheat flour
- 50 g graham flour
- 1 tsp. baking soda
- 1 tsp. crushed cardamom
- 90 g soft butter
- 1 egg
- ½ dl milk
Instructions
- Carefully split the vanilla bean and scrape out the grain/seeds inside.
- Slowly rub icing sugar onto the vanilla seeds using a knife or spoon and make sure they don't clump together.
- Once the icing sugar is applied to the vanilla seeds, put them in a mixing bowl with wheat flour, graham flour, baking powder, and cardamom then mix them together.
- After you mix the dry ingredients together, gently knead softened butter into the mixture.
- Add eggs and milk into the mixture and stir them together until a dough is formed. Gradually add milk while you are mixing until everything is incorporated and you have a dough you can work with.
- Refrigerate the dough for an hour (This is not absolutely necessary, but the dough is easier to work with when it is cold.)
- Turn the oven to 180 ° C.
- Roll small balls of dough and press them lightly flat with a fork.
- Place the dough disks on a baking sheet lined with parchment paper, and bake them in the oven for approx. 15 minutes.
- Let them cool slightly on a rack.
- The cookies can be kept for a long time in a can or in a glass with a tight-fitting lid.