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

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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 ... 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 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 ... 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 ... A Danish Foodie Moves To The States Koldskl is a sweet cold buttermilk soup served with Kammerjunker - a twice-baked biscuit. Dessert My Danish Kitchen Posts about Dessert written by mydanishkitchen ... Kammerjunker is a small twice-baked biscuit which is served with the Danish summer dish Koldskl. 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. 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 ... Pancakes A Danish Foodie Moves To The States Koldskl is a sweet cold buttermilk soup served with Kammerjunker - a twice-baked biscuit. Dansk 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 ...

Drmmekage Dream Cake

Drmmekage

This Danish Drmmekage is like a sweet dream indeed. The cake itself is soft and spongy and loaded with vanilla beans while the topping is thick and soft with a caramel, coconut flavor that lingers on your taste buds. Note that the cake is even more dreamy the following day.

Drmmekagen is not a cake that I grew up with although its been around since the 1960s. The first time I tasted it was one year my parents were visiting me here in the States and my mother and I made it for the Danish Ladies dinner party. At the time the only kind of coconut I had access to was the sweetened large chunky kinda coconut, which turned out OK but not the way it was supposed to be. So not too long ago I came across this wonderful shredded, unsweetened coconut in the grocery store and I have been thinking about remaking the cake ever since. So here it is and I hope you enjoy it as much as we have.

Drmmekage (9-12 servings)

Ingredients:

For the dough:

75 gram butter (2.6 oz.)

1 deciliter milk (3.4 oz. or 1/2 cup)

125 gram all-purpose flour (4.4 oz.)

1 teaspoon baking powder

2 eggs, at room temperature

125 gram sugar (4.4 oz.)

1 vanilla bean, seeded

1/4 teaspoon salt

For the topping:

150 gram butter (5.3 oz.)

250 gram brown sugar (8.8 oz.)

1/2 deciliter milk (1.7 oz. or 1/4 cup)

200 gram shredded unsweetened coconut (7 oz.)

Directions:

Preheat oven to 195 degrees C (380 degrees F). Spray a 9 x 9 inch baking pan with baking spray. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside.

In a small saucepan add butter and milk, warm over low heat until butter is melted, set aside.

Sift together flour and baking powder, set aside.

In a large mixing bowl add eggs and sugar, beat on high until mixture is pale yellow and very thick (5-10 minutes). Add vanilla beans and salt and beat until well incorporated. Add 1/2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour into the eggs until smooth. Add 1/2 of butter mixture to eggs and gently fold in. Add remaining flour and then butter, folding it into the eggs. Pour dough into prepared pan and bake for 18-20 minutes or until a toothpick inserted into middle of cake comes out clean.

While the cake is baking, prepare the topping. Add butter, brown sugar and milk to a saucepan. Melt while stirring occasionally, bring to a boil and then add coconut, simmer for 1 minute longer. Remove pan from heat.

As soon as the cake comes out of the oven, turn the oven temperature up to 210 degrees C (410 degrees F). Add tablespoons of filling to the top of the cake and smooth it out a little. (Do not pour all of filling onto cake all at one time). When oven has reached the new temperature, place cake back into oven and bake for another 4-5 minutes. Remove cake from oven and allow to cool in the pan on a baking rack. Enjoy!

Shredded Unsweetened Coconut

Source: adapted from Anarkistens gte Kogebog

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Paris Pastry: Drmmekage - Danish Dream Cake After spending a week in Denmark it's safe to say that I fell in love with the country. So you can expect Danish and Scandinavian desserts coming up!