Kammerjunker, or twice-baked cookies, is a summer treat. Danes love to eat koldskål (cold buttermilk soup) on hot summer days. And we eat these kammerjunker with the koldskål.
Here is my recipe for kammerjunker.
- 250 g all-purpose flour
- 75 g sugar
- 1 teaspoon baking powder
- 115 g butter, salted and cold
- 1 vanilla pod (2 teaspoons vanilla paste)
- 1 egg
- 1 lemon, the zest of
- ½ teaspoon cardamom
- ½ dl milk
- A pinch of salt
Scrape the seeds from the vanilla bean and mix them with about 1 teaspoon of the sugar to help separate the seeds in the mixture.
Mix all the dry ingredients including vanilla and lemon zest in a bowl. Add the cold cubed butter and mix it in with a pastry cutter until it's all combined, resembling grated cheese.
Add the egg and mix using hands, to make the dough come together. Add the milk and mix the dough until it's just combined smooth. Let the dough rest in the refrigerator for about an hour.
Preheat the oven to 350℉ (175℃).
Roll the dough into small balls (2 cm or 0.8 inch diameter) and put them on a parchment lined baking sheet and bake them for 10 minutes.
Lower the heat to 215℉ (100℃).
Take the cookies out of the oven and immediately slice them into halves with a serrated knife. Bake the cookies again, this time with the cut-side up for another 45 min. until they are dry, like you would do with biscotti’s.
Let the cookies cool completely on a wire rack before storing in an airtight container.
Eat the kammerjunker with "koldskål" or as a snack.