When I think of a Danish Christmas, the first thing that comes to mind is the incredible aroma of Brunkager baking in the oven. These spiced brown sugar cookies are a holiday staple, and their scent of cinnamon, ginger, and allspice instantly fills the house with festive cheer. I love how wonderfully thin and crispy they are.
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Making the dough for Brunkager is a unique process. It starts by melting butter and sugar together with syrup, which creates a rich, caramel-like base. The dough needs to chill overnight, which allows the spices to meld and develop a deep, complex flavor. It’s a lesson in patience that pays off handsomely.
Slicing the chilled dough and seeing the little bits of almond and marmalade is always a treat. These cookies are not just a dessert; they are a cherished part of my holiday tradition.
📝 Ingredients You’ll Need
- Butter & Oil: 3 tbsp unsalted butter, 2 tbsp coconut oil
- Sweeteners: 2 tbsp maple syrup, 3 tbsp brown sugar
- Flour: ¾ cup all-purpose flour, ¼ cup ground almonds
- Spices: ¾ tsp cinnamon, ½ tsp allspice, ½ tsp ginger
- Leavening: ½ tsp baking soda
- Add-ins: ¼ cup sliced almonds, 1 tbsp marmalade
👨🍳 Step-by-Step Instructions
- I begin by gently heating the butter, coconut oil, maple syrup, and brown sugar in a saucepan until everything is melted and combined into a smooth, fragrant mixture. I then set it aside to cool down a bit.
- In a large bowl, I mix together the sliced almonds, marmalade, baking soda, and all the wonderful spices. Then, I pour in the cooled butter mixture and stir. Finally, I gradually add the flour and ground almonds, mixing until a soft dough forms.
- I turn the dough out onto my counter and gently knead it into a log shape. It will be a bit soft, but that’s okay. I wrap the log tightly in plastic wrap and chill it in the refrigerator overnight. This step is essential for the flavor.
- The next day, I preheat my oven to 345°F (175°C). I take the chilled log of dough and slice it as thinly as I can. I arrange the slices on a baking sheet lined with parchment paper.
- I bake the cookies for about 9-11 minutes. I keep a close eye on them because they can go from perfectly browned to burnt quite quickly! They should look dry but still be a little soft to the touch when they come out. Mastering this timing is a skill, much like understanding the nuances of how to use AI to write code efficiently.
🍽️ Serving Suggestions
Once baked, I let the Brunkager cool on a wire rack. As they cool, they’ll become wonderfully crisp. These cookies are perfect for a holiday cookie exchange or for simply enjoying with a cup of hot tea or coffee.
I store them in an airtight container, and they stay fresh and crispy for weeks, though they rarely last that long in my house! They are a small, delightful bite of Danish holiday tradition that I look forward to every year.
The process of creating something so traditional feels timeless, a bit like appreciating the history in a guide to collecting historical memorabilia.
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