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Holidays & Special Occasions

Brunkager (Danish Christmas Spiced Cookies)

The Quirky Foodster Team

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20 min (plus 4 hr chilling)
Prep
8 min
Cook

Ingredients

  • 125 g (1/2 cup plus 1 tbsp) butter
  • 125 g (1/2 cup packed) dark brown sugar
  • 60 g (3 tbsp) dark syrup or molasses
  • 250 g (2 cups) plain flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 50 g (1/3 cup) finely chopped almonds

Method

  1. Melt the butter, brown sugar and dark syrup together gently in a saucepan, then let cool slightly.
  2. In a bowl, combine the flour, baking soda and spices.
  3. Pour the butter mixture into the dry ingredients and mix to form a smooth dough.
  4. Fold in the chopped almonds, then shape the dough into a log, wrap tightly, and chill for at least 4 hours or overnight.
  5. Preheat the oven to 180°C (350°F) and slice the chilled log into very thin rounds.
  6. Bake on a lined tray for 6-8 minutes until just set; the cookies crisp further as they cool.

Introduction: Thin, crisp spiced cookies studded with chopped almonds, brunkager are a Danish Christmas baking tradition dating back over a century, their dark colour and warm spice blend of cinnamon, ginger and cloves filling homes with festive scent every December.

Cultural Background: Thin, crisp spiced cookies studded with chopped almonds, brunkager are a Danish Christmas baking tradition dating back over a century, their dark colour and warm spice blend of cinnamon, ginger and cloves filling homes with festive scent every December.

Tips: Slice the dough as thinly as possible for the traditional crisp, snap-like texture. The dough log can be frozen and sliced directly from frozen for fresh cookies anytime during the season.

Variations: Add finely chopped candied orange peel for extra festive flavour. Some family recipes include a pinch of ground pepper for a subtle warming kick. Naturally vegetarian; use a plant-based butter alternative for a vegan version.

Storage: Store in an airtight tin at room temperature for up to 3 weeks; the flavour improves after a few days.

Reheating: Not applicable — served at room temperature.

Nutrition: Approx. 70 kcal, 1g protein, 3g fat, 10g carbohydrates per cookie.

FAQs

Q: Why does the dough need to chill so long?
A: Chilling firms the dough enough to slice very thinly, which is essential for the classic crisp brunkage texture.

Q: Can I bake these ahead of Christmas?
A: Yes, they keep extremely well in an airtight tin for weeks, making them ideal for early holiday baking.

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