Kleinur
Kleinur (singular: "kleina") were actually part of the classic Icelandic Christmas cookies, even though they have long been eaten all year round. After baking my Kleinur using the same recipe for over 3 years, I thought I could try another Kleinur recipe for a change... also very good!
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| Oops - somehow the cinnamon got into the picture without justification! |
Ingredients
500 g flour
2 tsp baking soda
1/2 tsp baker's ammonia
1/2 tsp cardamom
100 g margarine
100 g sugar
1 tsp grated lemon peel
250 ml milk
Preparation
In a large bowl, mix the flour with the baking powder, staghorn salt and cardamom.
Add the margarine and sugar.
Finally, add the grated lemon peel and milk and work everything into a smooth dough.
Then cut the rolled out dough into approx. 5 cm wide strands and cut at a 45° angle so that diamonds are created from the rolled out dough.
Cut a slit in the middle of each diamond with a sharp knife and pull the ends of the dough through so that the whole thing is "twisted".
Then fry the individual, twisted pieces of dough in the hot fat for about 2 minutes, turning occasionally.
Don't let the Kleinur bake in the fat for too long - they will darken in the air afterwards!
Fish the finished Kleinur out of the hot fat with a spoon and drain on kitchen paper and allow to cool.
[Translated from here.]
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