I'm Danish, and I've been eating the "original" snack chips for 20 years (on and off). Just last year I discovered they have cheese in them. That was a surprise to me :)
We've got some pretty wonky snacks (according to some anyway) in DK. Many of those are international and not very special. Digging deeper into older recipes, you'll find something like "kommenskringler" or slightly sweetened baked goods with caraway seeds from the middle ages, still made today. It's like bagles, but a bit sweeter (not doughnuty sweetness) and the spiciness of the caraway. It's originally enjoyed with sweetened beer or Mead. Either way, you tend to get slightly pi**ed, if you chose either of the drinks. Milk will do... Add a bit of Rhum though.... We are Danish after all. Cheers. ❤️🇩🇰🇬🇧
@@CharlotteHockleyHills I'm afraid it's a very overlooked piece of bread, you won't find it in normal stores today, sadly. Sometimes they can be found at Christmas events in "Den gamle by" in Aarhus (roughly translated as The Old Village, just in case you are not familiar with it). I've had my fair share of the pastries from there on occasion. Should you have any interest in trying your luck with baking these yourself, the recipe is as follows: ½ dl water (pinky warm) 1½ dl milk pinky warm) 25 grams fresh yeast 1 tsp salt 1 tsp plain white sugar 1 tbsp cumin seeds (not ground) 250 grams flour 50 grams melted butter Eggwash for brushing A dash of course salt and/or cumin for decoration. Heated milk and water are mixed along with yeast, sugar and (sugar can be replaced with honey, for a different/authentic flavour) and don't forget the salt. The flour (50 grams can easily be replaced with rye flour, I like this personally for a more "authentic" texture) with the melted butter, until everything has reached a somewhat smooth doughy texture. Let it rest in a bowl for 60 minutes and divide the dough in 8 or 10 equal pieces. Roll them out by hand ( witn an addition of flour on the table) in relatively thin pieces (they'll rise size) and fold them in whatever pattern you see fit. (This all up to you British girl 😉) Leave the newly shaped pieces of unbaked dough to rest for another 30 minutes under a slightly moistened tablecloth. Heat an conventional oven to 200 degrees C (I am truly sorry that I do not know of the Imperial conversion). Before baking the bread, brush it gently with the eggwash and sprinkle with cumin seeds and/or course salt for look and taste. Bake for approximately 15 minutes (give or take) untill the goods have taken a golden colour. Afterwards, leave them to cool on a rack an serve either warm with jam, marmalade, butter or whatever condiments You prefer. Please don't tell me You like Marmite!? Either way, I do hope you enjoy this simple, but savory Danish baked goods. I would hardly call it a pastry, but it suits what ever need. Velbekomme. ❤️
@@larsbangrasmussen9868 aww bless ya. Thank you! I’ll have to give that a go 😌 I did go to Aarhus but as you said, I didn’t see them! Sounds delicious however
What did you think of Denmark? You once had a Fry's Orange Cream which I liked very much, and now it's been years since I was able to buy it on my holidays in London. It has simply disappeared!
Oh no way!! Yeah I have them now and then but haven’t seen them in the shops for a while! I’ll keep an eye out & let you know! I loved Denmark!! So beautiful! We went late summer/early autumn so it was very picturesque 🥰
@@CharlotteHockleyHills Please do! It's a classic here in Denmark! :) And BTW ... the best hot dog van in the Copenhagen area should be John's hot dog deli. It's located at the Central Station in Copenhagen ... At the exit towards Tivoli. :)
Good stuff. You missed out on the liqurice, and in particular the salty liqurice. Which was likely just as well. Most people from outside "the region" really dislike it. Just be warned to stay away from it when visiting, then you will be all right.
