Klejner Biscuits
1 egg
60g sugar
1 lemon
70g melted butter
1 teaspoon cardamom
1 teaspoon baking powder
225g wheatflour
75g cream
Palmin for frying
1. Whisk together eggs and sugar in a bowl
2. Peel the lemon, avoid the bitter white pith. Stir the peel into the sugar and egg mix with a mixing spoon.
3. Stir in the melted butter.
Add cardamom and baking powder before gradually stirring in sieved wheat flour.
4. Finally, add cream and knead
Refrigerate the dough for 24 hours.
Roll out the dough with a rolling pin to a thickness of around half a cm.
5. Now cut the dough into rectangular panes – easily done by scoring with a pizza cutter. Make a diagonal cut in the middle of each rectangle from one corner to the opposite, being careful not to cut right to the edge. Pull one of the corners through the hole to make the classic klejner shape.
6. Melt the Palmin in a saucepan and cook the klejner at 170-180 degrees C for 2 minutes each side, until golden and crispy.
Tip: You can freeze the klejner dough, uncooked, after shaping. When you want to cook them, simply cook in hot Palmin as directed – no need to defrost.
