[Sca-cooks] Klyner (Danish) vs. Chrusziki (Polish)[was Cookies...]

[Barbara G. Dodge]

The klyner sounds wonderful and considerably less work intensive than the
chrusziki.

Felicia
----- Original Message ----- 
From: "Samrah" <thlsamrah at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, September 06, 2003 9:23 PM
Subject: [Sca-cooks] Klyner (Danish) vs. Chrusziki (Polish)[was Cookies...]


>
> These seem to both have the same origins. Adding lemon peel to the cookies
sounds wonderful, Magdalena. Our family recipe for Klyner (yep, I spelled it
wrong before) is sweeter and richer than the Polish Chrusziki which sounds
wonderful ;0). Also, Klyner is thicker and less crunchy--a bit like an old
fashioned doughnut with a crunchy outside. It is definitely contemporary
with baking powder and about half the eggs (proporationately), and does not
require refrigeration of the dough.
>
> Samrah
>
>
>
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