Grandma Cookie

Call them turns and a Christmas roll. Extremely customary Danish. How about we begin by taking the zing of a lemon. We will involve that shortly. Be that as it may, in a major bowl for a Kitchenaid machine, we are first going to add some sugar, a few eggs, some mellowed margarine, as well as some cardamom.

This cardamom in powdered structure and it will give a quite zesty taste to these klejner. We will likewise add the lemon zing that we just ground. Furthermore, what we can do now is to begin the machine. So we will allow it to turn.

Also, as you see here this is the old recipe for these klejner. It's our grandma's recipe. Made these for 30 or 40 years, so it's secure. We can guarantee you that this will work.

Furthermore, she was as a matter of fact with us making them on this day too. We add a few cream and it's full fat 38% fat cream since it will give simply that smidgen of richness to the treats.

To the bowl we'll add some flour too. This is only generally useful wheat flour. Once more and we'll let the machine accomplish the work. What we believe should do here is to simply consolidate the fixings.

There is no requirement for them to over join so when you see that you have a homogeneous looking mixture you can really take it out. What we see here is that we flip it on to the table. Also, we have added some flour to the surface. Furthermore, we're about to manipulate it a tad. It won't be a huge thing. It's simply kind of rushing it out a tad to ensure that it turns into a ball with the goal that we can pass on it to rest.

What's more, it's a particularly luxurious and delicate mixture, so it will be so natural and you can most likely envision that it is so lovely to work with.

We will allow it to rest for one night in a cool climate. So it very well may be if you need to place it in a virus room you have in your home or perhaps in the ice chest.

So the following day, you will separate your bundle of mixture into four pieces. So you take one fourth during a period that is what we have here. And afterward we're carrying it out to 2 to 3 millimeters thickness.

Furthermore, what we will do is we will involve an extraordinary device that exists in Denmark. At least I couldn't say whether you can get everything over the world, however it's made for removing the klejner.

Also, what we do is we just put it into flour prior to beginning to run it through the batter. Furthermore, what it does is it gives us this exceptionally specific shape where we have an opening in the center that we will use for something. In any case, you could obviously utilize an alternate sort of hardware.

Perhaps you have a ravioli pasta shaper that has a similar sort of shape or it makes these delightful hazy lines so you simply utilize that one all things considered.

Also, what we do when we are molding the chair is that we will take the highest point of each of these shapes and overlay it in through the opening in the center. So it might sound confounding yet it's quite basic.

And afterward there is something else to do besides go on onwards. What's more, this recipe, assuming you utilize these estimations that you can find underneath the video coincidentally, will give you a hundred klejner. So you in all actuality do have a likelihood to become familiar with the creation of those hundred klejner.

So we are searing the klejner - since we're not heating up them in the broiler, that means quite a bit to be aware. Yet, we will sear them in a major goulash. We use coconut oil called palmin in Danish.

It's not quite the same as I naturally suspect from the coconut oil that you can purchase nowadays in natural adaptations and so forth so perhaps you would need to utilize a more nonpartisan tasting searing oil all things being equal, that is conceivable.

We will most importantly ensure the oil is adequately hot on the oven. So we know that when it begins to bubble once you put something into it.

You can begin broiling the klejner. Also, they need 1 to 1.5 minutes on each side. However, it's significant to watch out for them and flip them throughout each in turn. We thought it exceptionally advantageous to broil

10 all at once. That is a decent sum so you can in any case keep an outline of them, and you don't cool down the oil excessively. Yet, you will most likely likewise see that some can turn into somewhat more brown than others and that truly really relies on how long they are in the oil and on how hot the oil is too.

Furthermore, obviously it could get increasingly hot as you fry, so the oil in the end will be cooking the klejner faster than first and foremost. Yet, we keep on cooking the klejner in clusters of 10 all at once.

That is the ideal sum so you are as yet ready to stay aware of the searing. Furthermore, as may be obvious, the oil will begin to turn somewhat more brown in the variety subsequent to cooking a few bunches and that is very normal. It is a direct result of the oil being utilized and obviously there are a few components of the klejner that will emerge into the oil.

What's more, the oil has been warmed up too, so don't stress over that you can in any case utilize it to sear off the leftover clumps. In any case, this is the customary approach to making klejner. We eat these at Christmas time in Denmark, what's more, you'll most likely see these lying around in the pastry shops all over in all of December.

You can presumably likewise get them in a few Danish pastry shops in different regions of the planet. I don't know precisely where or how yet this is our interpretation of the conventional klejner.

A recipe that is over 40 years of age so you can wager yourself that these are the best approach. They will keep going for two or three weeks and you simply have to place them in an impermeable compartment.