Koldskaal, strawberries, and lemon cardamom kammerjunker biscuits may be my new all time favorite summer dessert. It’s basically strawberries and cream on crack. I was originally inspired by this post, because damn, doesn’t that look good? However, in adapting it away from the vegan focus of that post, I went with the recipe I will link below. I will be using US measurements instead of the metric measurements attached; if you want the vegan version, click the link before, and if you want metric measurements, click the link below.

Koldskaal, Strawberries, and Lemon Cardamom Kammerjunker
Lasts appx 7 servings as a dessert, mainly based on amt koldskaal used

Ingredients

  • fresh strawberries, sliced

Koldskaal

  • 1 qt buttermilk
  • 6 pasteurized egg yolks
  • 2 T vanilla extract
  • .25 c sugar
  • 2 T lemon juice

Whisk together your egg yolks, sugar, and vanilla until combined and the sugar has dissolved (see pic 2). Pour in the buttermilk and stir to combine, adding the lemon juice at the end.  Chill in fridge.

Lemon Cardamom Kammerjunker
Makes appx 18 biscuits

  • 2 c flour
  • 1 T vanilla
  • 2 t baking powder
  • 1 stick butter (frozen probably would’ve worked better, but ah well)
  • .25 c sugar
  • 1 egg
  • 2 T lemon juice
  • 1 T cardamom

Mix together the cardamom, flour, and baking powder until combined. Add your butter and mix until it forms clumps, then add your vanilla, egg, and sugar, mixing and if necessary kneading until you have a solid ball of dough. Add in the lemon and cardamom at the very end.

Once you have your ball of dough, preheat your oven to 325, and split it in two and roll into logs, cutting off small half-inch coins from each log. This will leave you with a minimum of 15 coin kammerjunker. Put your kammerjunker on the baking sheet, and bake ten minutes, before turning off the heat and leaving the oven door open for another ten minutes to cool.

To serve, put the biscuits at the bottom of a bowl, sprinkle the strawberries over them, and then pour the chilled koldskaal over them.

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