Ingredients
Dough
- 400 gplain flour
- 100 gsugar
- 100 gbutter, softened
- 2eggs
- 100 mldouble cream
- 2 tspground cardamom
- 1 tspbaking powder
- zest of 1 lemon
- a pinch of salt
To fry
- lard or oil, for deep frying
Directions
- Fold in the flour, baking powder and salt to a soft dough.
- Chill it overnight, or for at least 4 hours. It firms the butter so the dough can be rolled thin, and a warm dough is impossible to cut cleanly.
- Roll the cold dough out to about 4 mm on a lightly floured surface.
- Cut it into strips about 3 cm wide, then cut across at an angle to make diamonds about 8 cm long.
- Cut a slit down the centre of each diamond and pull one point through it. The twist is the shape and it also stops the dough puffing into a ball, so it stays flat and fries evenly.
- Heat the lard to 180°C (355°F). Fry them a handful at a time for about 90 seconds, turning once, until golden.
- Drain them on a rack and cool them completely. They should snap rather than bend, which is where they differ from the softer Icelandic kleina.
Technique
- Danish klejner are crisper and thinner than the Icelandic version, which is cakier.
- The same pastry runs across northern and eastern Europe under many names, from khvorost to faworki.
- They must be completely cold before going into the tin or they soften.
Substitutions
- Neutral oil in place of lard.
- Sour cream instead of double cream.
Variations
- Kleina, the Icelandic version, softer and heavier on cardamom.
- With a little brandy or rum in the dough.
- Dusted with icing sugar, which is not traditional in Denmark.
History
A Danish Christmas biscuit shared across Scandinavia, shaped by pulling a diamond of dough through a slit.
Frequently asked questions
What is Klejner?
Klejner is a snack from Denmark: twisted knots of cardamom dough fried crisp in fat. A Danish Christmas biscuit shared across Scandinavia, shaped by pulling a diamond of dough through a slit.
How long does Klejner take to make?
Klejner takes 30 min plus overnight chilling of preparation and 25 min of cooking. The recipe makes about 40. It is rated medium to make.
What can I substitute in Klejner?
Yes, within limits. Neutral oil in place of lard. Sour cream instead of double cream.
What is the most important thing to get right in Klejner?
Drain them on a rack and cool them completely. They should snap rather than bend, which is where they differ from the softer Icelandic kleina.
