Brown cookies

Brown cookies

By
From
Scandinavian Christmas
Makes
175
Photographer
Lars Ranek

My mother makes me a batch of this ‘Brunkager’ dough every December, then I bake them: a treasured gift! If you can find baker’s ammonia, add 1½ tsp; it makes these even crisper. Use 100g candied mixed peel, if that’s all you can buy.

Ingredients

Quantity Ingredient
250g salted butter
125g golden syrup
250g dark muscovado sugar
50g blanched almonds, chopped
50g finely chopped candied lemon zest
50g finely chopped candied orange zest
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
500g plain flour, sifted

Method

  1. Melt the butter, syrup and muscovado in a saucepan, stirring until smooth. Cool a little, then add the almonds, candied zests and spices. Leave until cold. Mix in the flour and knead until smooth. Form into two or three 4–5cm-thick logs and wrap in cling film. To bring out the full flavour, chill for at least two days and up to a month.
  2. When ready to bake, preheat the oven to 175°C. Cut the dough into very thin slices with a sharp knife. Place them on a lined baking tray and bake for six to seven minutes. (You will need to bake in batches.) Watch them, as they burn easily. Cool on a wire rack, then store in an airtight tin for up to five weeks.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again