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 BROWN SUGAR
125 G WHOLE ALMONDS
50 G SUCCADE
evt. 10 G CANDIED ORANGE PEEL
5 G GROUND CLOVES
5 G GROUND ALLSPICE
5 G GROUND CINNAMON
½ TSP. POTASH, MIXED WITH 1 TBSP OF WATER
500 G FLOUR
Melt butter, golden syrup, sugar and brown sugar in a saucepan over low heat.
Roughly chop almonds, succade and orange peel in a blender.
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.