Brunkager is a Danish Christmas tradition and my dad happily consumes a truck load each year. So I tend to make him some for when I come home for Christmas. I have added a little candied orange peel in the dough as I had something in stock and thought they would go well together. But it can easily be omitted.
250 G BUTTER
125 G GOLDEN SYRUP
200 G SUGAR
50 G MOLASSES SUGAR
125 G WHOLE ALMONDS
50 G SUCCADE
evt. 10 G CANDIED ORANGE PEEL
5 G GROUND CLOVES
5 G GROUND ALLSPICE
10 G GROUND CINNAMON
5 G GROUND GINGER
½ TSP. POTASH, MIXED WITH 1 TBSP OF WATER
500 G FLOUR
Melt butter, golden syrup, sugar and muscovado sugar in a saucepan over low heat.
Roughly chop succade and orange peel in a blender.
Lightly chop the almonds in large pieces.
When the sugar mixture has melted, add the chopped almonds, sukat and peeled. Now you need to have patience for the mass has to drop in temperature to around 28-30 degrees. If it is too hot, the butter seeps out of the dough and if it’s too cold, the dough becomes dry. So the dough must be cold, but not too cold, that is, a little cooler than room temperature.
When the mixture has the right temperature, add the potash.
Then add the spices and flour a little at a time until incorporated.
Divide the dough into three parts and roll them to 5-6 cm thick rolls.
Place the dough in the fridge for at least 3 hours, preferably longer, because it will only get better and more fragrant.
When the dough is ready, cut the rolls into thin slices and place them on a baking tray lined with baking parchment.
Bake the cookies in the middle of the oven for 7-9 min at 175 degrees celsius.
Let them cool completely on a rack before eating.