Brunkager (Traditional Danish Gingerbread Cookies)
A traditional spiced and crispy Danish cookie
Ingredients
- 90 g syrup
- 50 g sugar
- 50 g margarine intended for baking
- 1 tsp. potaske
- 1 tsp. ground cinnamon
- ½ tsk. all spice
- ½ tsk. ground cloves
- 1 tbsp. lemon juice
- 1 tbsp. grated lemon peel - of course from an unsprayed lemon
- 300 g flour
Instructions
- Put syrup, sugar and margarine in a saucepan and bring to a boil.
- Add potash when the mass is bubbling.
- Remove the pan from the heat and add the cinnamon, allspice and crushed cinnamon.
- Finally add the lemon juice and grated lemon zest, and mix it all well.
- Put the mass in a bowl, and knead the flour in until you have a uniform dough.
- Turn the oven on 180 ° C hot air.
- Roll out the dough while it is still warm.
- Cut the cookies into desired shapes with a knife or cookie cutters. The dough that is left over can be rolled out again.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake the cookies in the oven for about 6-8 minutes.
- Allow the cookies to cool on a rack before placing in cake tins with tight-fitting lids.