Brunkager (Danish Christmas cookies)
Ingredients
- 3 tbs 40g unsalted butter
- 2 tbs 26g coconut oil (or more butter, if you prefer)
- 2 tbs 40g maple syrup
- 3 tbs 36g brown sugar
- 1/4 cup 25g sliced almonds
- 1 tbs 22g marmalade
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ginger
- 3/4 cup 95g all-purpose flour just under: 1/2 cup+3 tbs /95g plain flour
- 1/4 cup 27g almonds ground
Instructions
- Melt butter, coconut oil, syrup, and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.
- Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.
- Tip out and kneed slightly and form into a log - it will still be a bit soft. Wrap in plastic and chill overnight.
- When ready to bake, preheat oven to 350F/180C.
- Re-shape the log of cookie dough if needed and cut it into thin slices and place on a lined baking sheet with some space in between to allow for a little spreading.
- Bake for around 10 minutes, watching them in the last few minutes as they can burn. They should just be starting to darken a little, look relatively dry but will still be soft to touch
- Cool on a cooling rack and store in a sealed container.
Notes
Brunkager (Danish Christmas cookies)
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