Sunday, December 27, 2009

Brunkager: advanced course

For those who want more than the version for dummies, here is the exclusive DanskViking recipe of the Chrismas cookies: the brunkager.
Okay, I admit, it is not really an exclusivity, since we found the recipe on a Danish website.

200 g butter
125 g "sirup", a mixture of glucose syrup and sugar that you can buy here in a pot (looks like a honey pot
125 g sugar
1 teaspoon potaske (potassium carbonate or E501, sort of baking powder) dissolved in a tablespoon of hot water
a little ground cloves
1 1/2 teaspoon grounded cinnamon
450g flour
100g chopped almonds
Mix the butter, syrup and sugar in a saucepan and heat until everything is well blended, add the diluted potaske.
Let cool then add the spices, flour and almonds. Mix well
Make sausages (in a plastic wrap, it's easier) and put in the fridge 2 hours or 1/2 hour in the freezer to harden them.
Slice very thin and bake at 180 degrees for 5-6 minutes.


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