Friday, November 26, 2010

Honningkagehjerter, Part I

I should apologize, in advance, to my two favorite Danes because I have taken my usual culinary liberties with this traditional Danish Christmas cookie. Undskyld på forhånd!

And the reason this is "Part I": the dough must sit, refrigerated, for two days before it can be rolled and baked. One thing that posed challenging - the original recipe calls for hjorthornssalt which is baker's ammonia; hjorthornssalt was originally made from the ground antlers of reindeer. I substituted baking powder and am hoping for the best.

1-1/2 C organic sugar
1/2 C honey
1/2 C blackstap molasses
1-1/4 C butter
4 eggs
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
2 tsp ground cardamom
8 C wheat flour
2 tsp baking powder

Place sugar, honey, molasses, and butter in a saucepan and cook until the butter is melted. Whisk the eggs and spices into the mix. Sift flour with baking powder and knead the dough thoroughly. Wrap and place in the refrigerator for two days.

Look for "Part II" in two days.

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