Danish Brunkager (Brown Cookies)
Ingredients
- 8.8 oz 250 g butter
- 4.4 oz 125 g light syrup
- 8.8 oz 250 g brown sugar
- 2 tsp potash
- 1 tbsp cold water
- 17.6 oz 500 g all-purpose flour
- 3 tsp cinnamon
- 1 tsp cloves
- 1 tsp ground ginger
- 4.4 oz 125 g almonds
Optional:
- 2.1 oz 60 g pickled oranges
- 0.8 oz 25 g pistachios (for the look)
Instructions
- Melt the butter, syrup and brown sugar in a pot.
- Mix the flour with the spices in a large bowl and add the nuts and pickled oranges if desired.
- Mix the potash with the water and add the mixture to the flour.
- Mix the liquid ingredients with the rest until it’s sufficiently combined.
- Place the dough in an airtight container in the fridge for 2-3 days.
- Take out the dough and let it warm up enough so you can work it. Cut it into thin slices or roll it out and cut out shapes, making each cookie the size of 2-3 bites.
- Place the cookies on a baking sheet and bake at 350F (180C) for 9-12 min until lightly brown.
- Serve once they have cooled and store in an airtight container to keep them crisp.