We love Danish Brunkager (Ginger Biscuits)  🙂

We love Danish Brunkager (Ginger Biscuits) 🙂

December is here and that means it’s time to dig out all those good, old Christmas recipes. Yeah!

The traditional ‘Brunkage’ (ginger biscuit) is one of my favourites and is easy to get right. It’s also a great dough making biscuits with friends and kids as you can use cut outs in any shape or form, making it a fun activity for all.
Personally I like to decorate with a few almonds, but kids normally love decorating with some coloured icing too.

The Danish Ginger Biscuit have roots all the way back to the middle ages. During that period the biscuit was called ‘Pepper-biscuit’, due to the strong mix of spices used in the recipe. The collection of spices used are very common during the that time period, so it can’t be 100% proven that the ‘pepper biscuit’ is what developed in to the Ginger Biscuit we know today, but it is however what the story says… 🙂

Danish Brunkager (Ginger Biscuits)

1.5 tsp Potash
0.5 dl water
250g butter
200g golden syrup
200g sugar
50g finely chopped almonds
7g ground cloves
7g ground cinnamon
7g ground ginger
500g white flour

Additionally you can also use graded orange peel from half an organic orange. Some people like this addition, and some don’t.

  • Dissolve the Potash in the water and set aside.
  • Mix butter, syrup and sugar in a pot and heat slowly till boiling
  • Add the water/potash to the pot.
  • Set aside the mixture, and leave to cool down. You can transfer to a cold bowl to make it cool quicker if you prefer.
  • In a large bowl, mix almonds, all the spices and the flour (and the orange peel, if you choose to use that in the recipe).
  • Add the sugar mixture to the dry ingredients while stirring gently.
  • Mix and knead the dough together thoroughly, using a mixer or your hands, and shape it into a large ‘ball’.
  • Cover the dough (I like to wrap it in cling film) and leave the dough in a cool place or the fridge for 24 hours.
(NOTE: You can easily use the dough earlier, if you are in a rush, but it’s easier to work with when it has cooled properly.) 
  • Once the dough has cooled, roll it out on a slightly floured table and use round or shaped cut-outs to make your biscuits. (You can also roll into a long roll and simply thinly slice the biscuits, if you just want round ones)
  • Gently transfer the biscuits to a baking tray lined with baking paper, and decorate with almond flakes (or leave clean if you are planning on using sugar icing later on)
  • Bake the biscuits 180 degrees for 5-8min. Remember the biscuits should be feel soft when you remove them from the oven, as they will go crisp with cooled down.
  • Very gently remove them from the baking paper. Ideally, wait till they are cold before moving them, but if you have to use the baking tray for your next batch, move them gently to a place where they can cool flat.
And voilà! Once cooled, you have super tasty, crisp ginger biscuits. Yum! 🙂

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