Brunkager - Susanne's Recipe
Prep 20 min Total 50 min
Brunkager - Susanne’s Recipe © kvalifood.com
“Now you’ll finally get my recipe for brown cookies. The recipe is over 100 years old.” - was the message from my sister-in-law. It took me nearly that long to pry the recipe from her :-S But now I have it, and I’m happy to be able to share this wonderful recipe.
Ingredients
- 250 g dark treacle (or molasses)
- 500 g butter (not margarine)
- 500 g sugar
- 50 ml cold coffee (not instant)
- 1 tsp potash (potassium carbonate)
- 125 g chopped almonds
- 1½ tsp ground ginger (to taste)
- 1 kg plain flour
Directions
Melt the treacle, sugar, and butter in a saucepan, heating through without boiling. Remove from heat and allow to cool slightly.
Dissolve the potash in 50 ml cold coffee and stir into the mixture.
Add the ginger and chopped almonds.
Knead in the flour once the mixture is completely cold. Hold back at least 100 g of the flour!
Divide into 8 portions, each rolled into logs approx. 5 cm (2 in) thick. Leave in a cool place until the next day, when they can be sliced and baked. Or put in the freezer.
Wrap the logs in baking paper and cling film. Seal tightly.
Bake at 390°F (200°C) for approx. 8 minutes.
Bake on the top rack of the oven.
Notes
I use half plain sugar and half soft brown sugar. You can also use all dark brown sugar, but they become very hard in my opinion.
You usually can’t use the full 1 kg of flour - about 900 g is typical. It depends on the flour.
If the dough becomes too dry, add a little more coffee.
Thank you for the recipe, Susanne!
See Also
Cinnamon Cookies
Danish Brown Cookies
Finnish Shortbread Cookies
Grandfather's Beard
