Buttermilk and Biscuits

Separate egg yolks from whites. Beat egg yolks and sugar into white and foamy mixture. Scrape vanilla seeds and add to the mixture. Beat everything together.

• 3 egg yolks
• 2 tbsp sugar
• 1 vanilla pod

Mix cultured milk and butter milk. Add them to the egg mixture in the steps, while whisking. In the end whisk the chosen flavor in. The flavor can be just a lemon juice which will make perfectly refreshing Koldskål. We also love strawberry Koldskål. For that blend 100 g of strawberries and whisk in the prepared mixture.

• 1 l buttermilk
• 1 l cultured milk (Or plain yogurt)
• lemon juice / blended strawberries (100 g)

In a large bowl combine flour, baking powder, sugar, vanilla seeds and cardamom (if using it). Cut butter (room temperature) into pieces and add to flour mixture. Using hands work butter and flour together until crumbly. Add egg and mix until incorporated. Add milk and mix only until dough comes together. Wrap dough in plastic wrap and place in refrigerator for 1 hour.

• 250 g all-purpose flour
• 2 tsp baking powder
• 100 g sugar
• 1/2 vanilla bean
• 1/2 tsp cardamom (optional)
• 1/2 dl milk
• 1 egg
• 100 grams butter

Preheat the oven to 160°C. Take your dough out of the fridge. Cut it into 4 pieces and roll into a long snake with a diameter of 2 cm. With a sharp knife cut it every 2 cm. Place the pieces onto a baking sheet and place in the oven for around 8 min.

Remove from oven and allow them to cool for 5 min. Then slice each peace into halves using a knife. Place back onto baking sheet with cut-side up and bake on 100°C for 45 min. This will dry out the cookies. Let them cool down completely before storing.