Kammerjunker – Twice Baked Biscuits
Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskål. 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 Koldskål 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 Søde Liv
Wow, these look just wonderful! I also had a look at the Koldskal recipe and they sound like a perfect combination. I’m very excited to try this!
I think you’ll really enjoy it. It’s so refreshing served ice-cold in the summer.
We have been living in Denmark the last two years and have enjoyed eating Kammerjunkers. I only tried it once with Koldskål (store bought variety). I didn’t like it. I should probably make homemade Koldskål before I judge too much. However the Kammerjunkers make an excellent substitute for vanilla wafers in a banana pudding! We’re moving back to the US in a few weeks and I’m very happy to have this recipe! Also a big thanks for your blog. It has helped to educate me about some of the foods that I have experience over here and I’m sure once we move back to NC will serve as a reminder of the great experience we had in Denmark.
Vanessa – thank you for your kind words. I guess Koldskål can be an acquired taste with it being tangy and sweet at the same time
I am so glad you are enjoying the blog and I hope your move back to the States goes smoothly!
Those look delish Gitte! Are they served with yogurt and fruit in that first picture?
Mommiecooks – no that is the Danish dish Koldskål they are served with and some raspberries. http://mydanishkitchen.com/2010/06/25/koldskal/