๐ŸŽ„โ›„๏ธFarmors Brunkager โ›„๏ธ๐ŸŽ„

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Today was my last working day of 2015 (yay!!!!), and tomorrow (the 23rd) is lillejuleaften, as we say in Danish – little Christmas Eve ๐Ÿ™‚ For Danes, that’s when the Christmas celebrations reallyย  begin. As in, we start making the food, and things get serious. Serious eating, serious drinking, serious Christmassing.

We’re spending Christmas at my parents’, who just moved house and are living in a maze of opened and unopened boxes. The kitchen came several weeks too late and is still being installed, and the Christmas tree has yet to be decorated (gasp) – so things promise to get a little bit chaotic!

But let’s worry about that tomorrow ๐Ÿ™‚ Tonight there’s still time for me to finish my Christmas baking, which I am seriously behind on. But that’s all I have planned for tonight – baking, baking, baking! So Christmas is saved, at least on the cookie front ๐Ÿ˜‰

I made brunkager last year as well and really loved them, but decided to try another recipe this year, for three reasons: whilst most recipes for these little Christmas cookies use dark syrup, last year I used light syrup. Moreover, last year’s recipe produced a very thin and melt-in-your-mouth cookie, which, although delicious, was not the classic brunkage-texture I was after. And finally, the dough was a bit finicky, and this year I’m just not having any of that. I loved them and will definitely make them again, but they were not like a ‘true’ brunkage, which is very thin, but also super crunchy, and very dark, not all that sweet (but just sweet enough).

I wasn’t going to make any this year, but then I stumbled upon a recipe by a favourite Danish dessert-blogger of mine, Anne au Chocolat, in a little e-magazine for a Danish brand, to which she’d contributed a few recipes. I took a screen shot but lost the link, which I guess doesn’t much matter, as long as the recipe is intact ๐Ÿ™‚

What prompted me to try it is the fact that it’s super simple and quick. Moreover, ‘farmor’ means grandma, which led me to believe this would indeed produce a very traditional brunkage. And it did ๐Ÿ™‚ Thin and crisp, darkย  and ‘mollasses-y’ from the syrup, fragrant with cloves and cinnamon and studded with slivers of almond – this is a true brunkage. And really quick to make, which I think is always an plusย during the December rush.

The recipe said to bake them for 8-10 minutes, but I ended up burning several batches this way, and finally settled on 5-6 minutes. My oven runs pretty hot, but it’s important not to bake these at too low a heat, or they don’t get as crispy-crunchy as they should. This is not a soft and chewy cookie. As they’re quite dark and fragrant, it’s important that they not bake for too long, they need to bake JUST until they begin to darken – and then, as soon as they’ve crisped up on the baking sheet for a few minutes out of the oven, they should be transferred to a cooling rack. Anyways, they’re quick to make, and taste like Danish Christmas to me ๐Ÿ™‚ and my mum loves them, so I had to make them. I’ve included the quantities for cups and ounces below, but this recipe is definitely best to make using kitchen scales, as the conversion from grams doesn’t yield round numbers.

Wishing everyone a happy end of the year and a Merry Christmas, see you in 2016! ๐Ÿ˜Š

โ„Farmors brunkagerโ„
Yield: about 80 little cookies

  • 125 g butter (1.1 stick/0.55 cup), softened
  • 85 g (3 ounces/0.43 cup) sugar
  • 125 g (90 ml/2/5 cup) dark syrup
  • 200 g (1 3/5 cups) flour
  • 3/4 tsp ground cloves
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • a big pinch of salt
  • 50 g (1/3 cup) roughly chopped almonds, or store-bought almond slivers

In a big bowl, mix together the butter, sugar and dark syrup. If your butter is soft enough, a hand whisk or spatula should do.

In a medium bowl, mix together the flour, spices, salt and baking soda. Mix this into the butter mixture with a silicone spatula until just combined, then mix in the almond slivers or chopped almonds (although home-blanched/-chopped almonds will produce a better ‘bite’, I used store-bought ones this time, which are thin slivers, rather than chunky. Next year I might chop up some whole, blanched almonds though,ย Iย think, as I like the added texture it lends to the cookies ๐Ÿ™‚ ).

The dough will be super sticky. On a lightly floured chopping board, and with floured hands, grab a chunk of the dough and, as swiftlyย as you can in order to avoid the need for more flour, roll it into a log about 3,5-4 cm (a little over an inch) wide. There shouldn’t be any flour visible. Place a piece of kitchen film on top, and wrap the dough, using the kitchen film to shape it into a nice log, patting the ends somewhat flat. Place on a clean chopping board, and repeat with the rest of the dough. You should have two or three little logs. Place in the fridge over night.

Preheat your oven to 200ยฐC/400ยฐF.

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Slice the logs thinly, about 2-3 mm, and place on a non-stick baking sheet. Bake for 5-6 minutes, keeping a close watch on the cookies during the last minute. They should begin to brown along the edges, but be careful to take them out of the oven before they get too dark.

Let them cool for a minute or two on the baking sheet, then transfer to a cooling rack.

As soon as they cookies have cooled completely, place them in a cookie tin (they get soft quite quickly if you leave them out too long!).

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The cookies keep for several weeks in a cookie tin, if not eaten ๐Ÿ™‚

๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ๐ŸŽ„๐ŸŒŸ

 

 

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