Saturday, January 26, 2019

Rikke's Brunkager


I am still catching up on posting recipes from our trip to Denmark during the holidays. But, I'm not a whole month behind - yet! -, so I'm saying I'm still good. 


These were some delicious cookies that Rikke baked while we settled in and played games in the evening. When I asked her for the recipe, this is what she sent me. Can't wait to try them. And I'm leaving it as written, in metric, and will convert when I post my version. I want to experiment with the dough and see if I can shape it different. I am pretty sure I can. We'll see. Soon. 


Ingredients
  • 250 g butter (salted)
  • 180 g sugar
  • 1 1/2 deciliter dark syrup (is this perhaps what you call molasses?)
  • 50 g peeled/chopped almonds
  • 50 g peeled pistacchios (unsalted)
  • 500 g flour (wheat)
  • 2 t ground ginger
  • 2 t ground cinnamon
  • 2 t ground cloves
  • 1 t ground cardamom
  • 1 t baking soda

Procedure
Melt the butter with the sugar and the syrup. Bring to boil while constantly stirring, take it off the heat and leave to cool.

Chop the almonds/pistachios.

Mix the chopped nuts with flower, spices and baking soda and mix everything with the lukewarm sugar/butter-mix.

Knead well.

Shape the dough in 2 pcs 5 cm width rolls. Make as round as possible. Refrigerate until the next day - for better flavor. The dough can also go in the freezer, wrapped well, for about 2-3 months.

Cut the rolls VERY thin with a sharp knife and bake at 170 degrees C for 4-5 minutes.

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