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Recipe: Kammerjunkere – Double-baked biscuits for Danish Koldskål
In Denmark, koldskål is a beloved summer dish, and no koldskål is complete without kammerjunkere. Once you’ve tasted homemade kammerjunkere, it’s hard to go back to the store-bought version, because the homemade ones simply taste better. Moreover, it’s difficult to find kammerjunkere outside of Denmark, so if you’re up for making Danish koldskål, here’s a great recipe for kammerjunkere.
Notes
To enhance the flavor, you can add a teaspoon of lemon juice to the dough.
You can also add chopped almonds and enjoy the kammerjunkere as a biscuit with your coffee (they taste somewhat like Italian biscotti).
Use cold butter straight from the fridge, as warm butter can make the dough very soft and sticky, and difficult to work with.
Recipe: Kammerjunkere for Danish Koldskål
4
servingsIn Denmark, koldskål is a beloved summer dish, and no koldskål is complete without kammerjunkere. Once you’ve tasted homemade kammerjunkere, it’s hard to go back to the store-bought version, because the homemade ones simply taste better. Moreover, it’s difficult to find kammerjunkere outside of Denmark, so if you’re up for making Danish koldskål, here’s a great recipe for kammerjunkere.
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Ingredients
1 stick (4oz/ 110g) butter
2.5 oz (70g) sugar
2 teaspoons vanilla sugar or vanilla extract
1 egg
2 cups (225g) AP flour
1 teaspoons baking powder
⅓ cup milk
Directions
- Preheat your oven to 390ºF/200ºC, while you prepare the dough
- Mix butter, sugar, and vanilla sugar in a bowl.
- Add the egg to the butter mixture and mix it thoroughly.
- In a separate bowl, sift the baking powder into the flour.
- Combine milk, flour, and baking powder with the butter mixture and gently knead the dough by hand. The dough will have a slightly soft and sticky consistency, so be careful not to over-knead.
- Divide the dough into four equal portions and shape each portion into a log.
- Cut each log into 8-10 pieces and roll the pieces into small balls.
- Place the kammerjunker balls onto a baking sheet lined with parchment paper, making sure there is enough space between them as they will rise and spread slightly during baking.
- Bake the kammerjunkere in the preheated oven at 390ºF/200ºC for approximately 7-8 minutes or until they turn a light golden color.
- Remove the kammerjunkere from the oven, and reduce the temperature to 300ºF/150ºC.
- Cut the kammerjunkere horizontally in halves and put them back on the baking sheet with the cut-side facing up. Bake for 15-20 minutes at 300ºF/150ºC. This step helps to dry out the kammerjunkere, resulting in a crisp, crumbly texture.
- Allow the kammerjunkere to cool completely on a wire rack, and then store them in a cookie tin to keep them fresh and crispy.
Recipe Video
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