Brunkager is for us a new Christmas cookie, it is more of a Danish tradition and not very common in Norway. After being introduced to these sweet cookies by some friends we decided to make some ourselves.
© Little Scandinavian Brunkager 2010
After a little bit of recipe research, and finding elements that we think would work, we had the following recipe. When it comes to Christmas cookie recipes I’m a believer in ingredients which can be added as fractions of weight in relation to the others, 1/1 and 1/2. Or in non metric terms a cup of this and a cup of that. In this particular recipe it is twice as much flour as sugar, and butter, which keeps it simple even without a modern kitchen weight.
I have to admit that we are pretty happy with the result, and so were our Danish friends. We now have a new member in our families traditional Christmas cookies selection.
Serves: Family and Friends for Christmas
Cooking time: 1.5 hour
Preparation time: 1 hour
250 g sugar
125 g brown syrup
250 g butter, unsalted
1 tsp baking soda
2 tsp cinnamon, ground
2 tsp cloves, ground
100 g almonds, ground
50 g lemon & orange peel
500 g white flour
Method, Day 1
- Start by melting the sugar and butter in a pan, low heat
- When butter and sugar has melted, add the syrup
- Remove the pan from the heat
- Add baking soda, lemon & orange peel and spices
- Add almonds
- Let the mix cool down before the flour is added, small amounts at the time
- When the mix has cooled down to room temperature, it is time to make small rolls of dough
- Split the dough in four and make small rolls, each about 1.5 inches thick
- Try rolling the dough in clingfilm, it makes it really easy to make perfect rolls
- Leave in the fridge overnight, the rolls will be very
Method, Day 2
- The rolls should now be very hard, and ready to be cut in very thin slices (make sure you have a sharp knife), about 3mm thick! You should be able to get 150-200 cookies.
- Place the cookie slices on a tray, and bake in the oven for 7-8 minutes at 200-210˚C