Kleinur

Method

Cream together the softened butter and caster sugar until light and fluffy, then beat in the eggs one at a time until fully incorporated. Sift the flour with cardamom and salt, then fold into the wet ingredients until a soft dough forms. On a lightly floured surface, roll the dough out to approximately 3mm thickness and cut into thin rectangular strips about 8cm long and 1cm wide. Heat the oil to 180°C in a deep heavy-bottomed pan or deep fryer. Fry the strips in small batches for approximately one minute per side until golden brown and crispy, turning once. Remove with a slotted spoon and drain thoroughly on kitchen paper. Once completely cooled, the kleinur will crisp up further and can be stored in an airtight container for several days.