Mix sugar, eggs, hartshorn salt, and cardamom well.

Crumble the butter into the mixture.

Add milk and flour and mix thoroughly.

Let the dough rest in a cold place for 10 min.

On a floured table, roll out the dough to a thickness of ¼ inch (0.5 cm).

Cut the dough into diamond shapes of 3 inches x 1 inch (8 cm x 2.5 cm). Use a klejnespore for the traditional look. A knife will do in a pinch.

Cut a 1 inch (2.5 cm) line in the middle of the klejne.

Twist the klejne through the middle line.

Fry in melted lard or coconut oil. Turn once light brown around the edge and continue to fry until golden. Total fry time should be around 3 min. for a batch.

Place on a paper towel to remove excess oil. Repeat step 9 + 10 until all the dough is used up.

Serve at room temperature. Store in an airtight container. Klejner store well for at least a week.