Prep. time: 40 minutes
Cooling time: 2-3 hours at least
Cooking time: 8 to 12 minutes
Brunkager, as they are called in Danish, are another very famous and traditional Danish Christmas cookie.
Hints & Tips
(1) The original recipe contains potash, a chemical leavening agent which is typically used to make Brunkager and gingerbread. It's hard to find, so we substitute baking soda, although it may produce a less crisp result.
If you decide to use potash, dissolve 2 Tsp. potash in 1 Tbsp. cold water. Add the potash mixture in step 3 with the butter.
- Melt butter in small saucepan over medium heat. Stir in brown sugar and syrup. Bring to a low boil, stirring until sugar has dissolved. Set aside and let cool.
- Combine cinnamon, cloves, ginger, allspice, baking soda and all-purpose flour in a mixing bowl. Add the whole almonds and pistachio kernels.
- Pour the butter into the bowl a little at a time with the flour and mix/knead the dough briefly until smooth.
- Pour the batter into an cake pan (about 18x18 cm - 7x7 inch) lined with baking paper. Make sure the batter is in an even layer.
- Cover and chill in the fridge for at least 2-3 hours - longer if you can. The cookie dough needs to be very solid before baking..
Cutting and Cooking
- Preheat oven to 180°C / 350°F.
- Use a sharp knife to cut the dough into 5-6 logs and then into thin slices of 1/4".
- Place the cookie slices on a baking sheet lined with baking paper.
- Bake the cookies at 180°C / 360°F for about 8-12 minutes. Take the cookies out of the oven when the sides start to crisp. The cookies will seem soft at first but they crisp up as they cool.
- Let the cookies cool. Store in an airtight box or jar.
Hints & Tips