🎄⛄️Farmors Brunkager ⛄️🎄


Today was my last working day of 2015 (yay!!!!), and tomorrow (the 23rd) is lillejuleaften, as we say in Danish – little Christmas Eve 🙂 For Danes, that’s when the Christmas celebrations really  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 🙂 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 😉

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 🙂

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 🙂 Thin and crisp, dark  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 plus 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 🙂 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! 😊

❄Farmors brunkager❄
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, I think, as I like the added texture it lends to the cookies 🙂 ).

The dough will be super sticky. On a lightly floured chopping board, and with floured hands, grab a chunk of the dough and, as swiftly 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 200°C/400°F.


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!).


The cookies keep for several weeks in a cookie tin, if not eaten 🙂




🌲⛄Thumbprint Cookies and Jødekager⛄🌲


I wasn’t completely ready for it to be Christmas this year, to be honest. I feel as though the past year just whizzed by, and wasn’t it just Christmas 2014? But then the last week of November rolled around, and I started to feel the tingle of anticipation creeping up on me. Last weekend we decorated my flat, and I bought a ridiculous amount of fairy lights.

So my Christmas excitement is once more alive and well, and I’m not even going to apologise for the explosion of snowflakes, Christmas trees, candy cane hearts, and snow men on this page. The fairy lights are up and the baking has begun.

Although I’m generally very much against fussy recipes, for some reason most of the Christmas cookie recipes I grew up with, and HAVE to make each year because I love them, are all a bit finicky. But a few weeks back I stumbled across the easiest, and no less delicious for it, Christmas cookie recipe. It’s even versatile. It’s most definitely going to be part of the annual Christmas cookie baking bonanza, and I may or may not have eaten a few dozen of them already.

These super moorish little thumbprint cookies are kind of like a shortbread cookie, but a little lighter (because of the baking soda), tender and crunchy at the same time, with a lovely little jammy centre 🙂 I used raspberry jam, and it was perfect, these cookies definitely need a slightly sour, or tart, sort of jam I think. I’m also going to try apricot, and maybe also some lemon curd. I think these would be killer with homemade lemon curd.

The first time I made this cookie dough I only made the thumbprint cookies, but the texture of the cookie made me think the dough would also be perfect for Danish jødekager (‘jødekager’, which translates as Jewish cakes, purportedly got their name because they resembled a type of cookie/biscuit that was traditionally sold in Jewish bakeries and shops in Copenhagen a few hundred years back), a crispy little cookie with cinnamon sugar and chopped almonds on top. I make these every year, each time using a different recipe because I can never find one I’m completely satisfied with. Until now, that is 🙂 I made some last year that I thought were perfectly lovely, but these are so much better, and so much quicker to make since there’s no faffing about with rolling pins and cookie cutters (even if I LOVE my cookie cutters – and my friend recently gave me a dinosaur-shaped one that I have yet to use!). I brought them to the office glühwein (or ‘gløgg’, in Danish) party this Thursday, and they all disappeared even though the table was almost completely covered in Christmas goodies, and I ended up taking about half of the thumbprint cookies back home with me (not a problem, they have now vanished). I think these would also make for really lovely snickerdoodles, were they to be rolled entirely in cinnamon sugar, and flattened slightly less than you would to make the jødekage-variation.

To make the jødekager, follow the instructions beneath the thumbrint cookie recipe. To make both, use half of the dough for the thumbprint cookies, and half for the jødekager (or however you want to split it, should you want to make both variations).

❄Thumbprint Christmas Cookies❄
Adapted slightly from Epicurious – makes about 4 dozen little cookies

  • 225 (1 cup/2 sticks) butter, softened
  • 150 g (3/4 cup) sugar
  • 310 g (2 1/2 cups) flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • about 1/2 cup/120 ml jam
  • Icing sugar for dusting (optional)

In a large bowl, beat butter and sugar together on medium until nice and fluffy. Add the egg and vanilla extract, beating for another minute or so.

In a small bowl, whisk together the flour, salt and baking soda (I don’t always have the patience for sifting, and whisking the ingredients together with a hand whisk usually means it’s ok to skip this step).

Add the dry ingredients to the wet, mixing with a silicone spatula until everything is just combined. I use my hands to press it together at the end.

Ideally, cover the dough and let it sit in the fridge for at least 30 minutes. I didn’t do this for the first batch though, and they were fine.

Roll little 1½ cm / ½-inch balls of dough between your hands, and distribute evenly on a non-stick baking tray, leaving at least a few cm between the cookies. Don’t make them too big, as they will expand slightly, and the bigger they are, the more they’ll spread out. You want it somewhere around the size of an unshelled hazelnut, if that makes sense! The original recipe calls for them to be a little bit bigger, about twice the size of mine, but I prefer them smaller, as I find that the bigger ones expand too much and make for a less satisfying cookie-to-jam ratio.

Press a nice, deep indentation into each cookie – I find it easiest to use my pinkie or ring finger, holding the cookie steady between the thumb and index fingers with one hand, and pressing down into the cookie with the pinkie finger of the other hand, giving it a little wiggle to gently expand the hole. Scoop about 1/4 tsp of jam into each ‘thumbprint’, just enough so that it peaks out from the indentation.

Bake for about 10 minutes at 175°C/350°F, taking them out when the edges begin to brown a bit. Let cool on the baking sheet for about 5-10 minutes, then transfer to a wire rack to cool completely. While one baking sheet is cooling, roll more little cookies out, place them onto a second baking sheet, make the thumbprint/fill with jam, and bake. Repeat this rotation about 4-5 times, until you run out of dough, each time letting the baking sheet cool before you place the fresh batch of unbaked cookies on it.


Dust lightly with icing sugar, if desired 🙂 keep the cookies in a cookie tin, separated by layers of baking parchment.


  • One/one half portion of the cookie dough above
  • Cinnamon sugar (I just mix unprocessed cane sugar with ground cinnamon in a cup, I don’t really measure!)
  • 25 g whole almonds, blanched and chopped roughly

Blanch the almonds: pour boiling water over them in a small bowl, cover them, and leave them for about 10 minutes, whilst the skins loosen. Then pour out the hot water, and squeeze the almonds out of their skins. Chop chop chop them up roughly.


Shape the cookie dough into little balls, about the size of an unshelled hazelnut/1-1½ cm in diameter. Place them on an ungreased, non-slip cookie sheet. Press the cookies flat with the ball of your hand, so they’re about 2-3 mm thick. Sprinkle cinnamon sugar on top in a sort of stripe through the middle, then press a few bits of almond on top. Bake for about 9 minutes 175°C/350°F, until they only just begin to brown around the edges. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool.

The thumbprint cookies keep for a bit more than a week, but are best the first two days, after which they tend to get a bit stale and the jam loses it’s glossy sparkle. I’m thinking I may try to make them thinner, and coat the thumbprint in egg wash next time, this might allow for the cookies to keep for a bit longer without going stale (the thickness of the cookie, along with the moistness of the jam means that the cookie loses it’s ‘crunch’ after a few days).

I suspect the jødekager keep for much longer, since they’re crispier and don’t have the jam moistness ‘issue’. But I will report back 🙂

FYI – this dough is actually best used at room temperature, or it ‘cracks’ around the edges when you smush it down. If your dough is fridge-cold and you don’t have time to let it sit, I would roll it out into a log, and cut it as finely as possible, with a sharp, thin knife (for the jødekager, that is, for the thumbprint cookies it’s not a huge problem as you don’t need to flatten them quite as much). The dough will keep in the fridge for several days, but is easiest to work with on the day it’s made (and since it’s so quick to make, this isn’t really an issue, in my mind 🙂 ).

I’m also thinking of making these with nutella or something similar. Or maybe a dark chocolate variety, although they’d lack the chewiness of the jam, once cooked. Ooh, and I also think a tart cherry jam would be really lovely with these!


Pebernødder – Danish Christmas Cookies

Pebernødder og brunkager 039

Adapted from: Byens bedste kager, by Rikke Gryberg

These crunchy, crispy, spiced little cookies are a Danish Christmas institution. Pebernødder means ‘pepper nuts’ – the little cookies are more or less the size of a nut, and while these do contain a bit of pepper, to ‘pepper’ actually means to season, or spice. These ones are spiced with nutmeg, ginger, pepper, cloves and cardamom, and have a nice zing to them, that comes out as you’re chewing.

I always make them around Christmas, although this is the first time I tried this particular recipe; at first I wasn’t sure about the ginger and thought about perhaps reducing the quantity next time, but I tested them out on my Danish colleagues by bringing a selection of Christmas baking to work with me, and they seemed to favour them in particular! So I may stick with the ginger after all 🙂 if you’re not a huge fan of ginger, you can reduce the amount slightly, and also perhaps the pepper a little bit. I also added cloves and nutmeg, as I cannot imagine a pebernød without cloves, as well as a tsp of salt.

These are easy to make, fun to eat, and also great to give away as an edible gift when going to a Christmas party, as as they keep really well, and this recipe makes for a lot of pebernødder!

You will need:

  • 250 g (1 1/10 cup) butter, melted and cooled slightly
  • 250 g (1 1/4 cup) sugar
  • 150 ml (2/3 cup) whole cream
  • 500 (4 cups) flour
  • 1 tsp ground cinnamon
  • 1 tsp ground white pepper
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt

In a large bowl, mix together the melted butter, sugar and whole cream.

Quiche, Pebernødder og Brunkager 005Quiche, Pebernødder og Brunkager 007

Sift together the flour, salt, spices, baking powder and baking soda, and incorporate into the wet ingredients, first with a spoon, then pressing it together with your hands.

Quiche, Pebernødder og Brunkager 009Quiche, Pebernødder og Brunkager 017Quiche, Pebernødder og Brunkager 019

Roll the dough into long strips, about 1 cm (1/3 inch) thick (no need to flour the counter top/cutting board, the dough doesn’t stick and is very easy to work with). Let cool in the fridge for about 30 minutes, then cut each strip into little pieces, about 1 cm (1/3 inch) wide (you can place several strips next to each other and cut them simultaneously, to save time). Place the cookies on a baking sheet covered in baking parchment.

Quiche, Pebernødder og Brunkager 021Quiche, Pebernødder og Brunkager 026Quiche, Pebernødder og Brunkager 046

Bake for 7-8 minutes in an oven preheated to 200°C/ 400°F, until the cookies are nice and golden. Leave for about 30 seconds on the baking sheet, then pour into a bowl or dish to cool (they cool very quickly). Repeat with the rest of the dough strips (or keep them in the fridge until you want to bake them – the dough will keep for about a week or so, covered in tin foil or plastic film).

Quiche, Pebernødder og Brunkager 050-001Pebernødder og brunkager 063-002

Keep in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies nice and crisp) for about 1 month.

Yield: about 380 pebernødder


Brunkager – Danish Christmas Cookies

Pebernødder og brunkager 047-002

Adapted from: Byens bedste kager, by Rikke Gryberg

Part four of the Christmas cookie extravaganza!

These are sliiiightly finicky cakes to make – but only in that the dough is very sticky and sort of melts between your fingers as you handle it, so it’s important to keep it in the fridge at all times, when not slicing the logs into think discs of dough, right before baking. But the result is a super crispy, aromatic cookie that just melts in your mouth.

I decided to make these because they’re my mum’s favourite, and I’m glad I did, they are super yummy! Even though the original recipe calls for dark syrup, I only had light (golden) syrup, and they still turned out perfect, just slightly lighter than the traditional ‘brunkage’ (brun means brown, as in ‘brown cookie’ 🙂 ). Lots of recipes use golden syrup though, and in any case, a good amount of brown sugar ensures a nice caramel hue and flavour!

Anywho, these are well worth trying out, the dough is very easy to assemble, it’s only the rolling into logs/slicing stage that is a little time consuming, as the dough will literally start to melt between your fingers if you aren’t quick! But who cares if some of your cookies turn out a little lopsided 🙂
A cookie’s a cookie by any shape.

So, you will need:

  • 500 g (2 1/5 cups) soft butter
  • 250 g (about 2/3 cups) golden or dark syrup
  • 250 g (1 1/4 cups) dark brown sugar
  • 625 g (5 cups) flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp water
  • zest of 1/2 (untreated) lemon
  • 100 g (1 1/3 cups) blanched and sliced almonds

In a large bowl, mix the soft butter, syrup, sugar and the tsp of water. Add the lemon zest.

Quiche, Pebernødder og Brunkager 027Quiche, Pebernødder og Brunkager 030

Sift together the flour, baking soda and spices, and add the almonds.

Quiche, Pebernødder og Brunkager 037Quiche, Pebernødder og Brunkager 042-002Quiche, Pebernødder og Brunkager 044

Add the flour mixture to the wet ingredients and stir with a wooden spoon until all the flour has been absorbed. The dough will be super sticky; stick it in the fridge for at least 30 minutes.

Once your dough has been chilled, flour a work top/cutting board, flour your hands and scoop out about 1/4 of the dough, pressing it into a dough ball. Sprinkle a bit more flour on top of the ball, and roll into a log. Place on a cutting board, and repeat with the remaining dough. Put back in the fridge for at least 30 minutes.

Quiche, Pebernødder og Brunkager 054Quiche, Pebernødder og Brunkager 056-001Quiche, Pebernødder og Brunkager 057-001

Preheat your oven to 200°C / 400°F. Take one of your dough logs out of the fridge, and, using a very sharp knife, swiftly slice into thin slices, as thin as you can get them, and place on a cookie sheet covered in baking parchment. Put the unused dough back in the fridge before the rest of the log melts completely! 🙂

Bake for about 8 minutes until golden, but keep an eye on them! Because they’re so thin, they will burn and turn too dark very, very quickly (if you’re using dark syrup keep an even closer eye, as it’ll be trickier to see if the cookies are getting too dark).

Quiche, Pebernødder og Brunkager 060-001Pebernødder og brunkager 051

Pull the baking parchment with the cookies still on it onto a cooling rack. Wait until the cookies are completely cool before peeling them off the baking parchment and transferring to a cookie tin.

Yield: a lot! I still have a couple of logs in the fridge, I would guestimate 140-160 cookies.

P.s.: The little dark spots you can see in the baked cookies in between slivers of almond, are the ground cloves! I couldn’t get any that were ready-ground, so I ground them up myself, resulting in the cloves being less finely ground. I really like the effect, and also very much the aroma they give, not too strong at all, but very, very aromatic!



Jødekager / Danish Christmas Cookies


Part three, of the Christmas cookie extravaganza 🙂 this weekend I baked jødekager whilst watching Elf, and it was so festive I almost couldn’t contain it. That film just has such an awesome soundtrack. And anything involving a cookie cutter has got Christmas written all over it. Do non-Christmassy cookie cutters even exist? Unfortunately my most favourite cookie cutter, a little pig cookie cutter, is at my parents’ house, so there will be no little piggie shaped cookies this year. We also have a giraffe cookie cutter, I’m sad to say I also forgot to get that one. So hearts, stars and Christmas trees had to suffice.

The literal translation of jødekager is ʽJewish cakesʼ; the theory is that the cookies got their name because they resembled a type of cookie/biscuit that was traditionally sold in Jewish bakeries and shops in Copenhagen a few hundred years back. They’re basically a crispy, buttery cookie with cinnamon sugar and almonds on top, and they are super yummy, sort of like a Danish snickerdoodle. We almost always make them at my house around Christmas time, ever since I was little.

You can roll the dough into logs and slice it, after cooling, or go the traditional route and roll/cut out the dough, as I did here 🙂 Happy baking!

Adapted from Louises madblog

  • 250 g (2 cups) flour
  • 150 g (2/3 cup) butter
  • 100 g (1/2 cup) sugar
  • 1 egg
  • about 40 g (3/8 cup / 1.5 ounces) blanched + chopped/sliced almonds
  • 3 tbs sugar + 2 tbsp ground cinnamon
  • 1 egg (for brushing)

Rub the butter into the flour; add the sugar, then mix the egg in with your fingers and press the dough together.

Småkager og jødekager 104Småkager og jødekager 108Småkager og jødekager 111

Cover the dough in the bowl and leave in the fridge for at least half an hour.

Roll out on a lightly floured surface, as thinly as you can – about 2-3 mm – and cut into desired shapes.

Småkager og jødekager 136Småkager og jødekager 138

Place on a baking sheet covered in baking parchment. Brush with egg.

Mix the cinnamon and sugar in a small bowl. In another small bowl, add a bit of cinnamon sugar to the almonds.

Sprinkle a bit of cinnamon sugar on each cookie, followed by a bit of the almonds.

Småkager og jødekager 140-001Småkager og jødekager 143

Bake at 200°C/400°F for 6-8 minutes, until lightly golden. Carefully transfer to a cooling rack to cool completely.

The cookies will keep for 2-4 weeks in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies from getting soft).

Makes for about 45 cookies (depending on how big your cookie cutters are).

CollagesSmåkager og jødekager 147Collages

Klejner / Danish Christmas Cookies


I am way, way in the Christmas spirit! I’ve more or less got all my Christmas shopping done already (got most of it done in the first week of December (??!) – new record for me), I’ve started writing Christmas cards, and I even have my first batch of Christmas cookies in the bag. I really don’t know what’s come over me this Christmas season. It may simply be procrastination.

In Danish we call cookies ‘småkager’, which means little cakes. Christmas cookies are ‘julesmåkager’
(jul = Christmas), and klejner (pronounced ‘kleiner’) fall into this category. Klejner is one of the oldest type of Danish Christmas cookie, dating all the way back to the Middle Ages! The name ‘klejne’ stems from the Low German word for little (klein). So klejner are litterally ‘littles’ 🙂

Klejner are traditionally cooked in oil, resulting in a deliciously crispy texture, but I’ve come to find them a bit too heavy , especially in combination with all the other rich foods that are around during the festive season, so even though I couldn’t find any recipes for a baked variant I decided I wanted to try to bake them in the oven this year (using this recipe as my point of departure). The result is a softer, lighter cookie, but no less delicious in my opinion, especially when covered in lemon icing (this is more customary for Norwegian klejner, which are larger and softer than Danish klejner, and not for the smaller and more crispy Danish klejner; since mine are small, but not super crunchy, I decided to try and make a little Danish-Norwegian klejne-baby 🙂 ).

The cookies have a trademark twist that looks complicated but really isn’t. I may make the deep-fried version too, but I have a feeling the baked one will do me just fine this season 🙂 I hope you try
them out!

You will need:

  • 2 eggs
  • 125 g butter  (just over 1/2 a cup), softened + about 50 g melted ( just under 1/4 cup) for brushing over the cookies (this butter-brushing step isn’t necessary if you decide to deep-fry the klejner, rather than baking them)
  • 125 g (2/3 cup) sugar
  • 150 ml (2/3 cup) heavy cream
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 450 g (about 3 and 3/5 cups) flour, plus some for dusting the table when rolling the dough out
  • zest of one (untreated) lemon
  • 300 g icing sugar  (about 2.5 cups) + juice of about one lemon for the icing (omit this if deep frying the klejner)
  • Optional: about 750 ml vegetable oil for deep-frying, should you decide to do this instead 🙂

Because the recipe is originally in Danish and not easily adapted to cups, I would really advise you to use kitchen scales to measure out the ingredients, although I’m sure it will be fine even if you don’t 🙂

In a large mixing bowl, cream together the granulated sugar and softened butter. Whisk in the eggs (preferably one at a time – do as I say, not as I do…). Mix the flour, baking powder and baking soda, and stir half of this into the butter and egg mix.

kakao og klejner 034kakao og klejner 037kakao og klejner 041

Grate in the lemon zest, then whisk in the heavy cream. Add the remainder of the flour mixture and knead the dough with your hands until you have a soft, elastic dough that is still slightly tacky to the touch.

 kakao og klejner 046kakao og klejner 048

Roll out about 1/4 of the dough on a floured surface, and cut long strips about 3 cm / 1 inch wide. Cut across at an angle, making the strips about 5 cm / 2 inches long. Peel off the scraps and make a scrap pile.

kakao og klejner 053kakao og klejner 054

Cut a slit about 2 cm / 2/3 inch long in the middle of each dough strip. Pull one end of the dough strip through the slit, pulling gently to make the signature shape.

kakao og klejner 082kakao og klejner 056kakao og klejner 084

Place the cookies on a well-greased baking tray. Melt the extra 50 g of butter, and slather the cookies in melted butter before baking for about 5-6 minutes at 200°C / 400°F.

 kakao og klejner 059kakao og klejner 078

Don’t overbake them, take them out of the oven when the edges are just beginning to brown. Transfer to a cooling rack to cool.

kakao og klejner 089

Repeat with the rest of the dough (no need to re-grease the baking trays, but do repeat the slather-in-melted-butter step). Make sure to roll the scraps into a ball and use this too.

Let cool, then mix the icing sugar and lemon juice into a thick icing (you want an icing that will stay on the cookie and hold its shape, not a glaze). Ice your cookies. Be sure to let the icing set before transferring the iced cookies to an airtight container/cookie jar.

The iced cookies keep for a few weeks at least in an airtight container 🙂

Makes for about 36 cookies.

P.s.: If you decide to deep-fry them, heat your oil in a wide sautéeing pan, then fry your klejner in batches of 10-15 or so, however many fit in your pan without it getting too crowded, for about 2-3 minutes, turning them over mid-fry. Remove from the oil with a slotted spoon, and transfer to a plate covered in kitchen towel, to absorb the excess oil. Let cool off slightly, then enjoy 🙂 Keep in an airtight metal tin.