Brune Kager: Danish Christmas cookies
Brune Kager (or Brunkager) is a Danish gingerbread cookie, traditionally eaten at Christmas time. Thanks to Danish relatives, these deliciously spiced biscuits are, in my mind, what Christmas tastes of! I have continued to use the handed down recipe with my own children to make gingerbread men in the run up to Christmas, and here, I share it with you. Enjoy!
Brune Kager: Ingredients
- 125g butter (I substitute with a dairy-free butter like Nuttelex for vegan gingerbread men)
- 125g white sugar
- 100g golden syrup
- 25g slivered almonds
- 15g grated lemon zest
- 250g white flour (you can substitute for gluten-free flour if required)
- 1 tsp baking powder
- 2 tsp ground cloves
- 1.5 tsp ground ginger
- 2 tbsp ground cinnamon
Brune Kager: Method
- Heat butter, sugar and golden syrup. Be careful not to let it boil.
- Cool a little and stir in almonds and lemon zest.
- Sift in flour, baking powder and spices to the mixture.
- Knead well.
- Wrap it up and leave in a cool place until firm. Keep an eye on it - too hard and it's mission impossible to roll out!
- Roll out the mixture on a floured board and cut shapes as desired.
- Bake at 200˚C for approximately 10 minutes, depending on the size and shape of your biscuits.
- Cool on wire rack.
I hope you enjoy these Danish Christmas cookies. The test will be seeing whether you still have any left at Christmas! I suspect I may need to make two batches!