Klejner — Danish twisted carnival biscuits
Klejner are Danish fried twisted biscuits — small lozenges of dough with a slit in the middle, with one end pulled through the slit to form a knotted twist, then deep-fried golden. They are a Christmas (Jul) tradition across Denmark, Norway and Iceland.
i. Origin & history
Klejner appear in Danish cookbooks from at least the 17th century. The name comes from Old Danish klejne, a small claw or hand — describing the twisted shape.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 300 g plain flour
- 60 g sugar
- Pinch salt
- 1 tsp baking powder
- 2 egg yolks
- 60 ml double cream
- 30 g unsalted butter, melted
- 1 tsp cardamom
- Zest of 1 lemon
- 1 litre oil for frying
- Icing sugar to dust
iii. Method
- Mix flour, sugar, salt, baking powder, cardamom and zest. Add yolks, cream and butter; mix to a soft dough.
- Roll out 4 mm thick. Cut diagonal lozenges (5 × 3 cm). Cut a 2 cm slit lengthwise in each. Pull one end through the slit to form a twist.
- Fry at 170 °C for 2 min per side until pale gold.
- Drain. Dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Norwegian fattigmann is the close cousin. Icelandic kleinur are essentially identical. Swedish klenäter are also similar.
vi. Common questions
What is klejner?
Klejner is danish twisted carnival biscuits, from scandinavian cuisine. They are a Christmas (Jul) tradition across Denmark, Norway and Iceland
Where is klejner from?
Klejner is from the scandinavian dessert tradition; the recipe and history are detailed above.
How long does klejner keep?
See the storage note in the Quick facts panel: 2 weeks airtight.