Brunkager
Here is another Cookie which I grew up with. You can buy a version of this in some grocery store, but why on earth do that, when you can fill your house with an intense aroma of cinnamon, cloves and ginger. The Brunkage cookie is crunchy and crisp and to me it’s filled with childhood Christmas memories from a long, long time ago….well, not that long ago 🙂
I’ve been searching for a Brunkage recipe which uses ingredients that I have relative easy access to. Again, there are numerous different ways to make this cookie. This recipe is really straight forward as far as ingredients go, it is easy and quick to make and the cookies are very flavorful. As far as the syrup goes, I did use a Danish dark syrup (mørk sirup, in Danish). However, I did some inquiring about a substitute syrup and the response I got was that Maple syrup will work just fine. So although I have not tried it myself, it should be no problem using Maple syrup. I hope you enjoy this cookies as much as I do!
Brunkage thickness
Ingredients:
200 grams butter (7 ounces), at room temperature
200 grams sugar (7 ounces)
1 deciliter syrup (0.4 cup) (100 milliliter)
1 teaspoon ground ginger
3 teaspoons ground cinnamon
2 teaspoons ground cloves
325 – 350 grams flour (11.4 – 12.3 ounces)
1 teaspoon baking soda
a pinch of salt
100 – 125 grams blanched sliced almonds (3.5 – 4.4 ounces)
Directions:
In the bowl of an stand-up mixer fitted with the paddle attachment or electrical mixer add butter and sugar and beat until smooth. Add syrup, ginger, cinnamon and cloves, mix until combined. Holding back a small amount of flour for kneading the dough, add the majority of the flour and all of the baking soda, salt and almonds. Mix until combined, careful not to over-mix. Turn dough out onto working surface and using the remaining flour, knead the dough briefly until smooth. Divide dough into two equal portions and form two logs 5 centimeters in thickness. Wrap each log in plastic wrap and place in a zip lock bag. Let dough rest in refrigerator overnight.
Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. Slice dough into approximately 4-5 mm (0.2 inch) thick slices and bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Store cookies in a cookie tin with a tight-fitting lid. Glædelig Jul and Merry Christmas 🙂
Mørk Sirup
Source: Kirsten Hüttemeier via Connie Lauridsen Childs
[…] 4. Brunkager This is a Danish Christmas speciality – the word translates as “brown biscuits”. Easy to make and share, these little cookies contain cinnamon and ginger so taste deliciously festive. Try them with a pot of hot spiced tea. Recipe for brunkager. […]
I’ve never heard of these cookies until now. I love the little sliced almonds you’ve got going on throughout. And thank you for showing the proper thickness. On many recipes they give you an approximate measurement, I just end up eyeballing it, and my cookies become big fat puffy messes. I’m a visual learner, obliviously 🙂
I love Brunkager, and while I didn’t make them this year, I think I will make them a little later on in the New Year. I ran out of time for baking this Christmas, sigh. Didn’t hurt my waistline though.
ginger flavour looks wonderful
Glaedelig Jul og et rigtig godt Nytaar ogsa til dig!!
Mange tak og i lige måde 🙂
Yum, yum! I’ve been using this recipe for years and love how easy it is to make these delish cookies! Merry Christmas!
Wow what a lovely cookie recipe! I love the combination of spices you used in this. Ginger is one of my favourite ingredients and it always make cookies smell like holiday 🙂
I’m so glad you posted this recipe! Just in time for our Danish/American Christmas celebration! I’ve made these before and was told to use Dark Karo Syrup as the Mork Sirup substitute. So that’s another option.
Thanks for the info about the Karo Dark Syrup!! And I am so glad I posted it in time for your party, have fun 🙂