Delicious homemade kammerjunker cookies just taste better than the store bought version. It does not take long to make these little beauties and with buttermilk in the dough instead of milk, adds a little bit of acidity.
140 G FLOUR
50 G SUGAR
½ TSP. BAKING POWDER
SEEDS OF ½ VANILLA POD
½ TSP. GROUND CARDAMOM
60 G MELTED BUTTER
1 EGG YOLK
1/4 DL BUTTERMILK
Mix flour, sugar, baking powder, vanilla seeds and cardamom in a bowl.
Add the melted butter. This can easily be done with a spoon and by hand.
Add the egg yolk and finally the buttermilk and mix it all together.
Roll the dough out to small round cookies and place them on a baking sheet lined with baking paper.
Chill them for 30 minutes.
Heat the oven to 180 degrees celsius and bake them for approx. 15 min. or until golden brown. When they come out of the oven, they will crisp up while cooling.
Store them in a airtight cookie jar. They last for about 2-3 weeks.
Eat with buttermilk soup, cake or just as a snack