Klenät

Method

1. In a bowl, whisk 1 of egg with 25 g of caster sugar for 2-3 minutes until pale and slightly thickened. Whisk in 40 ml of double cream, 20 g of melted and cooled butter, 1 tsp of cognac, 0.25 tsp of ground cardamom, 0.5 tsp of finely grated lemon zest and 1 pinch of salt.
2. Sift in 150 g of plain flour and stir, then bring together with your hands into a soft, just-smooth dough — work it as little as possible so the pastries stay short and crisp. Flatten into a disc, wrap and chill for at least 1 hour (or overnight); the dough must be cold and firm to roll thin.
3. On a lightly floured surface, roll the chilled dough out to 2-3 mm thick, turning it and dusting sparingly. With a knife or fluted pastry wheel, cut lengthways into strips 3 cm wide, then cut across on the diagonal to give diamonds about 8 cm long.