RCI-BR.005.0093.001
Brunkager - Brown cakes
Recipe by Dane Uploaded by Drimble Wedge Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- A: 250g / 01 unit55 lb butter
- B: 125 g / 41 unit4 oz by weight light syrup
- C:100g / 31 unit5 oz by weight sugar
- C: 150g / 1/3 lb brown sugar1 unit
- D: 100g / 3.5 oz by weight almonds1 unitpeeled and finely chopped.
- E: 500 g / 1lb 2 oz wheat flour1 unit
- F: 1 3/4 tsp potash. EDIT: Research tells me you can substitute potash for baking powder1 unit1:2 potash:baking powder. You won't get exactly the same texture though.
- handwarm water1 tbsp
- G: Spices1 unit
Method
1
Cream together the softened butter, light syrup, sugar, and brown sugar until pale and fluffy, approximately 3-4 minutes of beating.
2
Fold the finely chopped peeled almonds into the creamed mixture until evenly distributed.
3
In a separate bowl, whisk together the wheat flour, potash (or baking powder if substituting), and the spices.
4
Add the handwarm water to the spice and flour mixture, then gradually fold this dry mixture into the butter mixture until a stiff dough forms.
5
Roll the dough to approximately ¼-inch thickness on a floured work surface.
6
Cut the dough into desired shapes using cookie cutters or a knife.
7
Preheat the oven to 350°F (175°C).
8
Arrange the cut cakes on parchment-lined baking sheets, spacing them about 1 inch apart.
1 minutes
9
Bake for 12 minutes until the cakes are golden brown and firm to the touch.
12 minutes
10
Transfer the brunkager to a wire cooling rack and allow to cool completely before serving.