Sprouted Fig (The Smoothie Lover)
May 23, 2016
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Sunde kammerjunkere

Healthier vanilla cookies for cold buttermilk soup

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

It’s funny how spring and summer always tend to melt together here in Denmark. We walk around in the dark and cold for months and months and then suddenly in a matter of weeks everything is green, the sun is up all day round and the weather jumps from 8°C to 22°C (46°F to 71). The fruit trees barely have time for flowers before the green leaves takes over and the anemones only have days to live before they are killed by the shadow from the trees. But that’s one of the many charms about Danish summer.

The long awaited summer is finally here and that means time for koldskål with kammerjunkere.

År efter år bliver jeg overrasket over, hvordan det danske forår smelter helt sammen med sommeren. Her går vi rundt i mørke og kulde i langt flere måneder, end der er vintermåneder i kalenderen, og lige pludselig står alt i fuldt flor, solen er på himlen døgnet rundt og temperaturen springer fra 8 til 22 grader. Frugttræerne har ikke en chance for at skyde blomster før bladene tager over og anemonernes levetid er efterhånden nede på timer før træernes skygger dræber de små hvide blomster. Men hey, det charmen ved den danske sommer, og det ville jeg ikke bytte væk for noget i verden.

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

Some years ago I posted the recipe for one of the most Danish dishes of all times – koldskål aka. cold-bowl aka cold buttermilk soup, but I never got around to make the delicious cookies you dump in the sweet and tangy milk soup. Koldskål with kammerjunkere is to me (and to almost every other Dane, I think) the essence of summer. One of the most well discussed dilemmas around a summer-table is whether you should break the cookies before adding them on top or just dump them in whole – a very serious and important subject where people have just as steadfast meanings as in the toilet paper dilemma. NO breaking guys (and the paper should be under – NOT over, thank you very much!).

Oh and the biggest struggle for Danes during summer; to eat the koldskål before the kammerjunkers get soggy but still have time to enjoy the food ;)

Sommeren er kommet, og det betyder koldskål med kammerjunkere – efter min mening en af de bedste sommerspise. Det er årstiden for den vigtige diskussion om, hvorvidt kammerjunkerne skal knuses før de puttes i koldskålen eller skal kommes i hele. En diskussion, folk har lige så stærke meninger til som til toiletpapirsdilemmaet. HELE i venner (og toiletpapiret under, IKKE over, tak!).

Healthier vanilla cookies for cold buttermilk soup. Sunde kammerjunkere || Sprouted Fig

These kammerjunkere are healthier than the usual ones – made with no refined stuff. But they do still have butter in them, because kammerjunkere is a very important part of summer and should stay close to the real deal.

Happy summer!

Her er nogen lidt sundere kammerjunkere – uden nogen raffinerede ingredienser. MEN smøren er bevaret for traditionens skyld. Så kan det jo være, der kommer nogen endnu sundere på et andet tidspunkt ;)

Glædelig sommer

RECIPE FOR COLD BUTTERMILK SOUP // KLIM HER FOR MIN OPSKRIFT PÅ KOLDSKÅL

Kammerjunkere // Sweet Vanilla Rusks

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 40 cookies

Healthier vanilla cookies for cold buttermilk soup

Ingredients

  • 1 ½ cup oldfashioned oats
  • ½ cup almond flour
  • ½ cup coconut sugar
  • ½ cup buckwheat flour
  • ½ tsp. baking soda
  • Beans from 1 vanilla pod or ½ tsp vanilla extract
  • 110 g. (½ cup) cold butter, cubed
  • 1 egg

Instructions

  1. Start by grinding the oats in a food processor until they turn into flour. Add in almond flour, buckwheat flour, baking soda and vanilla and pulse to combine.
  2. Blend in butter and lastly the egg. Roll into one or two sausages (1 inch / 2,5 cm.), wrap in plastic foil and leave them in the fridge for at leat one hour (this makes them easier to slice).
  3. Heat oven to 175°C / 350°F.
  4. Slice the sausages (to bigger than your little finger) and place the cookies on a baking tray with baking paper and bake for spprox. 10 minutes or until they are golden brown.
  5. Let cool completely and serve with cold buttermilk soup.
http://sproutedfig.com/kammerjunkere-sweet-vanilla-rusks/

2 responses to “Kammerjunkere // Sweet Vanilla Rusks”

  1. It looks so beautiful :O
    Spring and summer has been….I’m not sure and NJ isn’t sure either! One day it can still be winter, then next, it could be july! It’s so crazy right now!

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