Monday, November 28, 2011
Christmas, Klejner - Recipe
500 gram flour
125 gram butter
125 gram sugar
1 teaspoon cardamom
sliced peel of 1/2 lemon
2 table spoon cream
1/4 tea spoon carbamate
Palmin for cooking
(this is coconut fat, and I've found out that for a portion like this they use 1 kilo for cooking) .
Crumble together the dry ingrediences (flour, sugar, butter, carbamate) . This gives best result if the butter is cold.
Add cream and eggs, work the pastry well. Divide the pastry in five balls, cover them and let them rest for a couple of hours in the fridge. ( you may also let the pastry stay in the fridge till next day). Roll the pastry thin upon a flour-sprinkled table, cut the pastry into ruder (like diamonds in a cardplay), scratch a cut in the middle of each diamond.
Wring the klejner, put them upon a dish. It is important to wring 1/2 of the klejner before start cooking. Heat the palmin, try if it is hot with a match. If it is sizzling around the match the oil is okay. You can start cooking now. Do not put too many klejner into the oil. They must not touch each other too much. Cook until they are golden on both sides. Remember to turn them.
Put the klejner for draining upon fat-absorbing paper. When they are cold put them in a cake tin.
See to that the palmin has a good temperature all the time, or the klejner will become grey and dull.
If the oil is too hot the klejner are burnt outside and pasty inside, if the oil is too cold the klejner absorb fat and get heavy.