<\/p>\n

\n

Brunkager \u2014 traditional Danish Christmas cookies \u2014 literally translates as \u201cbrown cookies”. These wonderfully spiced cookies, with cloves taking centre stage, are slightly reminiscent of gingerbread and have been a classic Danish Christmas treat for generations. They are crisp, firm, and wonderfully snappy when bitten into \u2014 I had never tasted anything quite like them before! There are countless variations of the recipe, many of which also include raising agents, making the cookies puff up a little more during baking. Their flavour is something you first need to get used to\u2026 and then suddenly you simply can\u2019t stop eating them ;).<\/em><\/p>\n<\/blockquote>\n

Makes approximately 150 cookies.<\/span><\/p>\n

Ingredients for Brunkager \u2013 Danish Christmas cookies<\/span><\/p>\n

\n
• 250 g butter<\/li>\n
• 125 g golden syrup (homemade if possible; honey can also be used)<\/li>\n
• 250 g muscovado sugar<\/li>\n
• 50 g chopped almonds or flaked almonds<\/li>\n
• 50 g candied lemon peel<\/li>\n
• 50 g candied orange peel<\/li>\n
• 1 tablespoon ground cinnamon<\/li>\n
• 2 teaspoons ground cloves<\/li>\n
• \u00bd teaspoon ground cardamom<\/li>\n
• \u00bd teaspoon ground ginger<\/li>\n
• 500 g plain flour<\/li>\n<\/ul>\n

  Place the butter, golden syrup, and muscovado sugar into a saucepan. Heat gently, stirring until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.<\/p>\n

  Transfer the cooled mixture to the bowl of a stand mixer. Add the remaining ingredients, adding the sifted plain flour last. Mix until all the ingredients are fully combined and a smooth dough forms. Remove the dough from the mixer bowl and chill briefly in the fridge. Divide into two portions. Shape each portion into a log approximately 3 – 4 cm thick, wrap tightly in cling film, and refrigerate for 2 days (or up to 1 month).<\/p>\n

  Once thoroughly chilled, unwrap the dough logs and slice very thinly using a sharp knife. Arrange the slices on baking trays lined with baking parchment.<\/p>\n

  Bake at 190 – 200\u00b0C for 5\u20136 minutes, watching carefully as the cookies can burn very quickly. Remove from the oven and leave to cool completely on a wire rack.<\/p>\n

  Store the brunkager in an airtight tin at room temperature.<\/p>\n

  Enjoy!<\/p>\n

  Recipe adapted from Scandinavian Christmas by Trine Hahnemann.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Traditional Danish brunkager cookies made with warming spices, muscovado sugar, candied peel, and almonds. Crisp, aromatic, and perfect for Christmas baking. Brunkager \u2014 traditional Danish Christmas cookies \u2014 literally translates as \u201cbrown cookies. <\/p>\n","protected":false},"author":1,"featured_media":4152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,36,79],"tags":[136,131,334,86,138,324,325],"duration":[],"tag_group":[],"class_list":["post-4151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-cookies-biscuits","category-from-all-over-the-world","tag-almonds","tag-candied-orange-peel","tag-cardamom","tag-cinnamon","tag-ginger","tag-golden-syrup","tag-honey"],"acf":[],"yoast_head":"\n