Wednesday, 17 December 2014

Klejner - not just another Danish Christmas cookie

This is another recipe for the other cookies we baked on our Family baking day. They are called Klejner and is a traditional Danish cookie, although they are fried not baked.
I remember these well from when I was little, and how fun it was to twist these into shape, and see them boil in the hot oil. Do you have any specific recipes that you keep coming back to. This one is from my Dad's cookbook, but tweaked to perfection by him :)

Anya Jensen Photography & Styling

Anya Jensen Photography & Styling

This is what you will need:

25 g butter
50 g sugar
3 egg yolks
3-4 tbs cream
2 tbs cognac
250 g all purpose flour
Hot fat for frying

This is how you do

Mix the butter & sugar adding the egg yolks, cream, cognac and the flour last, making the dough soft and moist. Leave to chill for 1 hour.
Roll the dough on a lightly floured board, to 1/8 inch thickness and cut into strips about 1 1/4 inches wide, then cut the strips diagonally into diamond shapes about 3 1/2 inches long. Make a slash through the center of each with the a knife. Pull one end of the piece through the slash to form a small knot.
Heat your fat, and carefully drop the small knots into the hot fat, and remove when lightly brown. Leave to dry on paper towels. Serve and enjoy and keep the rest (if any) in an airtight container
Anya Jensen Photography & Styling
Photography & Styling by Anya Jensen Photography for Anya adores design ©

Monday, 15 December 2014

Royal smushi café {Copenhagen corners}

If you ever visit Copenhagen, I would thoroughly recommend a visit to the Royal Smushi Café. The café is one of the prettiest places in town, and the coffee is great too. For lunch they serve the famous Danish 'Smørrebrød' (open-sandwiches) in bite sized bits of delight. And the best part is that pretty much all the ornaments and decorations are for sale too. Happy Monday lovely people, only 4 more days and then it's the holidays ...... 
Anya Jensen Photography

Anya Jensen Photography

Anya Jensen Photography

Anya Jensen Photography

Anya Jensen Photography

+45 33 12 11 22, 
Opening hours: Mon- Sat 10-19, Sunday 10-18

Friday, 12 December 2014

House Doctor Spring 2015

Rather than giving you cookie overload, I opted for some lovely Spring images of the cool new stuff from House doctor. Today it's raining cats and dogs, and the sky is somewhat grey to say the least, so these images are the perfect tonic for a rainy day. Happy weekend everyone, hope you are getting into the swing of things, and getting prepared for Christmas. Only 1 more week until my girls are on their holidays - so I better get a move on....

Wednesday, 10 December 2014

Family baking day

Another one of the Traditions from my childhood has now become a Tradition we do with our children. The Big Bake day - where we bake the traditional Danish Christmas cookies. My Father is more than excellent in the kitchen, and he took on not only my sister and I, but our 3 little girls too. It was great fun, and more than a bit of dough was eaten by my littlest. But the cookies ended up tasting just like I remember, and all of us had a lovely day.

Anya Jensen Photography & Styling

Today I will share the recipe for Vanilje Kranse (Vanilla swirls) they taste a bit like shortbread, with an almond & vanilla touch.
These are my favourite Christmas cookies:

You will need:

250 g all purpose flour
200 g soft butter
125 g sugar
125 g finely chopped almonds
1/2 a vanilla pod - you need to scrape out the seeds
1 egg

Anya Jensen Photography & Styling

This is how you do:

  1. Mix the sugar, soft butter and all purpose flour in a bowl adding the chopped almonds, and egg to soften the dough.
  2. Leave the dough in the fridge to rest and harden a bit as it makes it easier to work with.
  3. Pour the dough into a piping bag and use the star nozzle
  4. (or if you have an old fashioned meat grinder - pour through that using the star attachment)
  5. Make into small circles - and connect them at the end
  6. Place the Vanilla cookies on a baking tray lined with baking/parchment paper
  7. Bake the cookies for 6-7 minutes in the middle of the oven (200*), keeping a close eye on them as they have to be pale brown in colour
  8. ENJOY and keep any spare cookies in a cookie jar, to keep them from going soft

Hope you enjoy these as much as we do. Have a great week, and see you on Friday where I will share a family recipe - another favourite cookie of mine.


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