30 g Agrain® 04 Whisky Super Grain Flour
180g wheat flour
70g cane sugar
110g cold butter
Zest of 1/2 lemon
1 vanilla bar
2 tsp baking powder
A pinch of salt
Mix all the dry ingredients together (i.e. everything except butter and eggs)
Crumble the cold butter into the dough with your hands until completely blended and finely-mixed with the other ingredients.
Whisk the two eggs together in another bowl and mix it with the mixture. Knead quickly, be careful not to work too much with the dough - otherwise it forms gluten and loses crispness.
Take small pieces of dough (a good teaspoon of dough) and roll it into small balls.
Place the balls on a baking sheet covered with baking paper and thicken them slightly flat at the top
Bake the "kammerjunkere" in the oven at 160 degrees hot air for 15 minutes.
Take them out after 15 minutes and let them cool on an oven rack for 10 minutes.
Once cooled, they are once again put in the oven at 160 degrees hot air for 15 minutes (It is in this particular double baking that the magic happens ;))
Take them out after 15 minutes and let them cool.
Enjoy them crispy on top of your favorite "koldskål" with fresh berries.
Have a great summer - bon appétit!