Danish "Klejner"

Sift the flour, antler salt and cardamom into a bowl. Cut the butter into smaller pieces and crumble it into the flour. Stir together the eggs, cream, sugar and lemon zest and knead it in the dough. Place the dough covered in the fridge for 1/2 hour.

Roll out the dough in 1/2 cm thickness. Cut out the "klejner" with a "klejner"-spur and twist them. They should be about 7 cm long from tip to tip and about 3 cm wide for this recipe.

Heat the palmine in your ztove pan with the 2 packets of palmine (1kg) when the pan is hot enough (the recipe tells you when it's ready), placing about 5-6 clichons in the hot fat. The "klejner" are cooked about 2 minutes on each side, the recipe tells you when to turn the "klejner". Start the recipe when you are ready and the palmine is placed in the pan.

You can mix the excess fat with bird seeds, sunflower seeds and flaxseeds. When stiffened, you can serve it to the garden birds, they will love that.