Jødekager; A small cookie with a history dating back to the 19th century, it might have resembled the cakes that were baked by the Jewish bakers in Copenhagen.
When small private homes in the middle of the 19th century began to install iron stoves (previously, having a stove in their own homes had been forbidden because of the fire hazard of large open ovens), they were also able to bake cookies themselves and, among other things, this cookie was very popular.
It also tastes great. Like a little crunchy taste of rice porridge with cinnamon.
Normally you do not put cinnamon in the dough itself, but sprinkle it on top. However, I think it gives the cookies that little bit of extra something.
330 G FLOUR
250 G BUTTER
200 G SUGAR
2 EGG YOLKS
2 TBSP. GROUND CINNAMON
2 TBSP. SUGAR
1 EGG WHITE
Blitz 1 tbsp. cinnamon, flour and cold butter, cut into smaller cubes, in a food processor or blender until it looks like breadcrumbs.
You can also do this by hand by crumbling flour and butter between your fingers or by cutting one into the other with a knife.
Add sugar and egg yolks and knead it together into a smooth dough without overdoing it as it will destroy the crispness of the biscuit, when baked.
Roll the dough to a sausage with a diameter of 3-4 cm.
Put the dough into a plastic bag or cling film and place it in the refrigerator for a couple of hours or overnight.
Preheat the oven to 200 degrees celsius.
Line the baking sheets with baking paper.
Cut the dough into thin slices and place them on the baking paper, several centimeters apart.
Brush the slices with egg whites and sprinkle them with a mixture of 2 tbsp. sugar and 1 tbsp. cinnamon.
Bake the cookies for 5-8 minutes until they are golden brown at the edges and become crisp when they come out of the oven.
Store the biscuits in an airtight container and enjoy them on Christmas Eve … if they last so long 🙂