These Danish Christmas cookies aren't overly sweet, and taste a lot like a crunchy plain donut.
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
Mix together dry ingredients reserving ½ of flour
Add in remaining ingredients and mix well until dough smooth.
If needed, add the reserved ½ cup of flour to the dough.
Roll dough out to a scant ¼" thick.
Cut dough into 3" x 1" strips. I use a pizza wheel for this.
Cut a slit in the centre of each strip of dough. The direction of the slit should run the length of the strip, not across it.
For each strip of dough, pull one end through the centre cut slit and pull through to the other side. This will form a sort of knot.
Deep fry until the dough begins to form a golden colour.
These cookies will seem soft when they first come out of the fryer but they fully firm up and get crispier after a few hours.I only started adding cardamon a few years ago to these cookies. My grandmother's recipe didn't include it, but most Danish recipes for Klejner do.