Kammerjunker (biscuit)

Kammerjunker are small, twice-baked biscuits, similar to rusks, popular in Scandinavian countries, particularly Denmark. They are traditionally served with cold buttermilk soup (koldskål) in the summer.

Kammerjunkere are typically made from a dough of flour, sugar, eggs, butter or margarine, baking powder, and sometimes cardamom or other spices. The dough is rolled out, cut into small shapes (often squares or diamonds), and baked until lightly golden. The baked biscuits are then sliced in half and baked again until crisp and dry. This second baking process gives them their characteristic crunchy texture and extends their shelf life.

While commercially produced kammerjunkere are readily available, they are also frequently made at home, especially during the summer months when koldskål is a common dessert or light meal. The recipe for kammerjunkere varies slightly from family to family and region to region, but the core ingredients and double-baking method remain consistent.