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Danish Gingerbread ← Balagan Recipes

These traditional Danish gingerbread cookies can be enjoyed with either coffee or tea and a brunkager recipe can be fun to try. History of the Brunkager Recipe. The cookie is said to be in relation to the Danish pepper cake, pebernødder. This is because both dishes use the same recipes. The term brunkager made an appearance in the 19th century.

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Refrigerator for at least 2 hours or freeze for 20-30 minutes. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place ½ cup of sugar in a small bowl nearby and find a drinking glass with a flat bottom. Remove the dough from the refrigerator or freezer. Tear off one small piece at a time.

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Melt the butter, light syrup and dark brown sugar in a saucepan. Bring the sugar mixture to a boil and remove from heat. Transfer the sugar mixture to a new bowl to cool. In a bowl, mix the flour with cinnamon, ginger, cloves, grated orange zest and chopped almonds. Dissolve the "potaske" in 1 tbsp orange juice and stir into the sugar mixture.

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Baking the gingerbread hearts. Heat the oven to 350 ° F (or 180°C). Crack the egg yolks into a small bowl and mix in the baker's ammonia. In another small bowl, mix the potassium bicarbonate into 2 tbsps of cold water. Stir together the egg mixture and the potassium bicarbonate along with the spices and lemon peel.

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In the bowl of an electric mixer, beat the butter and then stir in the sugar and whipping cream. In a separate bowl, whisk together flour, ginger, spices, baking soda, and baking powder. Add the dry ingredients to the butter mixture and stir on low speed until combined. Preheat oven to 400°F.

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Make the dough. Heat the oven to 180°C/350°F/Gas mark 4. If your oven has convection, you should turn it off. If you cannot turn, set the heat to 160°C/320°F/Gas mark 3. Put the egg yolks in a small bowl and mix the ammonium carbonate into the eggs. Mix the potassium bicarbonate into two tablespoons of water.

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The Danish Gingerbread cookies aka "Brunkager" has a very long history dating back to the late 1400s. The name stems from Peberkager or Pepper cookies, but pepper is not meaning the spice pepper, but more likely meaning strong flavored cookies. Traditionally the cookie contains the warm spices we all use in fall, like ginger, cinnamon, cloves.

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In a small bowl, mix the potash and the water. Add the mixture to the flour in the large bowl. Add the melted butter, light syrup and brown sugar to the large bowl with the flour mixture and combine thoroughly. Pour the dough into a container and let it rest in the refrigerator for a couple of days.

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Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F. Line 3 baking trays with baking paper / baking parchment. Take the cookie dough out of the fridge or freezer, take off the cling film / cling wrap and roll slightly to create a rectangular log 4-5cm / 1.5 - 2 inches in width.

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Shape to a ball, wrap with foil and refrigerate for about 30 minutes. Cut the dough into 4 parts. Shape each to a sausage. Cut into 1cm slices. Place the cookies onto a baking tray lined with parchment paper and bake at 175°C for 10 minutes. Leave on a wire rack to cool down and glaze with the icing.

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1. Sift flour and spices into a large bowl, and stir in almonds and zest. 2. Stir butter, golden syrup and sugar in a small saucepan over low heat until melted. Whisk in bicarbonate and remove from heat. Stir the syrup mixture into the dry ingredients until combined. Cover and set aside to cool, then chill until firm enough to roll and stay in.

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Use a sharp knife to cut the dough into 5-6 logs and then into thin slices. Place the cookie slices on an oven tray lined with baking paper. Bake the cookies at 180 C (360 F) for about 8-12 minutes. Let the cookies cool off. Keep them in an air tight box or jar. Traditional recipe for Danish Brown Cookies (Brunkager).

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Leave the dough in the fridge for at least 4 hours, or overnight. Preheat oven to 355°F (180°C) and line a baking sheet with baking paper. Slice the cookie dough into thin slices and set on a baking sheet. The cookies won't spread too much in the oven, but leave a bit of space between each.

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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.

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Instructions. In a medium mixing bowl, combine flour, baking soda, ginger, cinnamon, cardamom, cloves, and salt. Set aside. In a kitchen mixer (or large bowl with electric mixer), beat the coconut sugar and Earth Balance on medium until fluffy. Add molasses, egg, and vanilla, beating until smooth.

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Recipes fun! DANISH GINGER COOKIES. Cream butter and sugars. Add molasses and corn syrup. Add dry ingredients and mix thoroughly. Roll out and cut into desired shapes. Bake in a preheated 350°F oven for about 20 minutes. SUPPORT THIS RECIPE BY SHARING!