Kammerjunker (biscuit)

Kammerjunker (Biscuit)

Kammerjunker

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Alternative names
Type	Biscuit
Course
Place of origin	Denmark
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Flour, sugar, butter, eggs
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Kammerjunker is a traditional Danish biscuit that is commonly used in Danish cuisine. It is a small, crispy biscuit that is often served with various desserts, such as koldskål (a cold buttermilk soup) or rødgrød med fløde (a red berry compote with cream).

History

The exact origin of Kammerjunker is unclear, but it is believed to have been created in Denmark during the 18th century. The name "Kammerjunker" translates to "chamberlain" in English, which suggests that these biscuits were originally served to members of the royal court.

Ingredients and Preparation

Kammerjunker biscuits are made from a simple combination of flour, sugar, butter, and eggs. The dough is mixed together and then rolled out into small, round shapes. These shapes are then baked until they become crispy and golden brown.

Serving and Consumption

Kammerjunker biscuits are typically served alongside other desserts or sweet dishes. They are often crumbled over koldskål or rødgrød med fløde to add a crunchy texture. The biscuits can also be enjoyed on their own as a snack or with a cup of tea or coffee.

Variations

While the traditional Kammerjunker recipe remains popular, there are also variations that incorporate different flavors or ingredients. Some variations may include spices like cinnamon or cardamom, while others may use different types of flour or sweeteners.

See Also

• Koldskål
• Rødgrød med fløde