'Brunkage' cookie spice blend for a Nordic-style Christmas
In Denmark, the aroma of ‘BRUNKAGER’ literally translated to browncake ushers the ‘smell of Christmas’ in the house. Bring in the festive cheer with a beautiful classic mix of real Sri Lanka cinnamon, ginger, allspice, cloves that will make the most of these sweet-spiced biscuits. Use your usual recipe and replace the spices with the same amount of BRUNKAGER spice.You could even try this recipe for the Danish ‘Brunkager’ biscuits:Ingredients: 250g butter, 125g light syrup, 250g brown sugar, 2 teaspoons potassium carbonate, 1 tbsp. cold water, 7 teaspoons BRUNKAGE Cookie Spice, 60g pickled oranges, 25g of unsalted pistachios, 150g of whole peeled almonds, 500g of flour.Instructions: Melt butter, syrup and brown sugar in a pan on medium heat and take of the heat. In a large bowl, mix the spices and flour, and then toss in the oranges, almonds and pistachios. Stir potassium carbonate and water in a small bowl and add to the mixture. Knead together for uniform dough. Transfer the mass to a large frying pan and press it down. Allow it to stand for a day at room temperature. The following day, cut the mix into blocks and then slice thin. Put the slices on baking paper and into a preheated oven of 180 degrees for approx. 10 minutes. Cool the brown delights on a cooling rack. Serve as excellent tea cakes.Based on Mette Blomsterberg’s ‘brunkage’ recipe.
