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

Baking Danish Christmas cookies. Brune Kager recipe.

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.
  • Decorate!

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!

 

 

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