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.
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.
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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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1 stick 1 (4oz/ 110g) butter
2.5 oz 2.5 (70g) sugar
2 teaspoons 2 vanilla sugar or vanilla extract
1 1 egg
2 cups 2 (225g) AP flour
1 teaspoons 1 baking powder
⅓ cup ⅓ milk
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