Kammerjunker Twice-baked Biscuits

Kammerjunker Twice Baked Biscuits

Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. I have been promising to write a post about Kammerjunker for quite some time now and with summer right around the corner I find myself day-dreaming about cold, sweet and tart delicious Koldskl with some crunchy homemade Kammerjunker. And so here they are!

Kammerjunker Twice baked biscuits

I have to say that the home-made Kammerjunker completely beats the store-bought kind. These turned out crunchy and so tasty that I had to fight off my husband for them. Btw he told me to tell you that they are also great with a little jam and Nutella on them (shaking her head in disbelief). They are not overly sweet like the ones from the store, which I really like, besides I find the store-bought kind more like a cookie anyway. I hope you enjoy these as much as we have.

Kammerjunker makes 48 whole or 96 half sliced biscuits

Ingredients:

250 grams all-purpose flour (8.8 oz.)

2 teaspoons baking powder

100 grams sugar (3.5 oz.)

1/2 vanilla bean

1/2 teaspoon cardamom

100 grams butter, room temperature (3.5 oz.)

1 egg

1/2 deciliter milk (1.7 oz.)

Directions:

Scrape the seeds from the vanilla bean and mix with a small amount of the sugar to separate the seeds. In a large bowl add flour, baking powder, sugar, seeds from vanilla bean and cardamom, stir to combine. Cut butter into pieces, add to flour mixture and using your clean hands work butter and flour together until crumbly. Add egg, mix only until incorporated. Add milk and mix only until dough comes together. Wrap dough in plastic wrap and place in refrigerator for 1 hour.

Preheat oven to 345 degrees F (175 degrees C). Line two large baking sheets with parchment paper and set aside.

Roll small pieces of dough into approx. 2 centimeter (0.8 inch) balls and place on baking sheet 2 centimeter apart. Bake for max 10 minutes. Remove from oven and while biscuits are still warm slice into halves using a serrated knife. Place back onto baking sheet with cut-side down.

Lower heat in oven to 200 degrees F (100 degrees C) and continue to bake for another 45 minutes to dry biscuits out. Allow to cool completely before storing Kammerjunker in a cookie tin. Enjoy!

Source: adapted from Det Sde Liv

---

Kammerjunker Twice-baked Biscuits My Danish Kitchen Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. I have been promising to write a post about Kammerjunker for quite ... Cookies These hard twice-baked biscuits are flavored with powdered ginger, cinnamon ... for example with crema catalana or ice creams. A kammerjunker is a type of Danish biscuit ... Lautasellesi - Sinu taldrikule: Porsaan grillikylki BBQ ... Grillikylki: 700 g porsaan kylke luilla merisuolaa 1 pullo / 505 g Santa Marian american BBQsauce hickorya (siit pullosta riitt isomman ... My Danish Kitchen Kammerjunker Twice-baked Biscuits; Birkes, Thebirkes, Kbenhavnerbirkes, Grovbirkes dear child has many names; Bruschetta a la Primo; Search My Danish Kitchen Twice Baked Blogs, Pictures, and more on WordPress Kammerjunker - Twice-baked Biscuits 6 comments. mydanishkitchen wrote 2 months ago: Kammerjunker Twice Baked Biscuits Kammerjunker is a small twice-baked biscuit ... Mat p Bordet: Meatloaf (hres s mye bedre ut enn kjttbrd...) Kammerjunker Twice-baked Biscuits - Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. Sid's Sea Palm Cooking: Roasted Garlic and Mushroom Hummus A collection of recipes, some mine and some from my friends ... Kammerjunker Twice-baked Biscuits Mat p Bordet: Naan brd Kammerjunker Twice-baked Biscuits - Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. Lautasellesi - Sinu taldrikule: Parsa-pekonirullat paahtoleivill 12 parsa-pekonirullaa / 4 annosta / voi suunnitella nin, ett 3 rullaa per 1 paahtoleip Valmistusaika n. 45 min. Min katsoin parsan keittmisen ... A boiled suet pudding Recipe from Britain How to cook A boiled suet pudding, a classic Regency recipe from Britain