Danish Brown Cookies (Brunkager)
Traditional and old-fashioned recipe for Danish Brown Cookies also known as Brunkager. These Christmas cookies are very crisp and have delicious taste. Perfect cookies if you want to have some Christmas "hygge".
Servings: 100 cookies
Ingredients
- 250 g butter
- 250 g brown sugar
- 125 g light syrup (made from cane sugar)
- 500 g all-purpose flour
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 150 g whole almonds
- 25 g unsalted pistachio kernels
- 2 tsp potash (or baking soda)
- 1 tbsp cold water
Instructions
- In a sauce pan; heat up the butter, syrup and brown sugar at medium heat until the temperature is about 70 C (160 F). Set the pot aside.
- In a large bowl; mix cinnamon, cloves, ginger, allspice and all-purpose flour. Add the whole almonds and pistachio kernels.
- In a small bowl; dissolve the potash in the cold water.
- Pour the butter and potash mixture into the bowl with the flour and mix/knead it all well.
- Pour the batter into an oven pan (about 18x18 cm - 7x7 inch) lined with baking paper. Make sure the batter is in an even layer and cover the pan with a sheet of baking paper.
- Leave the pan, with the batter, on your kitchen table for the next day.
- The batter should now be a solid dough. Use a sharp knife to cut the dough into 5-6 logs and then into thin slices.
- Place the cookie slices on an oven tray lined with baking paper.
- Bake the cookies at 180 C (360 F) for about 8-12 minutes.
- Let the cookies cool off. Keep them in an air tight box or jar.