Dec 3
Brune kager (“brown cakes”) is a true Christmas biscuit. Butter, syrup, brown sugar, cinnamon, cloves, ginger, wheat flour, almonds, potash. Lots of spices makes it easy not to eat too many. That can change by training, though.
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All the spices I love ! It is not difficult for me to eat them.
I should send you the recipe then, but you probably have too many good Christmas biscuits to bake this month already?. 🙂
Maybe you could send me the recipe for your brown biscuits, please ? Only if you have enough time to do it, of course. I have not done much in this field yet…
Of course Isa, and I will try to make a correct translation. 🙂 There are the basic dough, and then comes the spices, which give the cakes a personal touch. I will look for a good recipe. 🙂
Thanks a lot Giiid, wish you a pleasant day.
The old school for educating housewifes was called Suhrs husholdningsskole. Today, the school has turned into a Folk high school http://suhrs.dk/english/, still teaching people how to cook the best way.
I found my mothers old cooking book from Suhr, and the recipe for Brune kager / Brunkager is exactly the same as I found on Suhrs webpage today, so I will give you a link to this page here:
http://suhrsmad.dk/opskrift/brunkager/
It is in Danish, but I have made a translation and checked for creative input from Google translate. Some people have a roll of dough in the refrigerator, ready for baking any time. It can last for some time.
Ask me anything – and let me know how it goes. 🙂
light syrup
butter
sugar
potash
water
ground cinnamon
ground cloves
ground cardamom
wheat flour
almonds
If you like: use also a little ground ginger, ground allspice, Sukat or candied bitter orange, and replace half of the almonds with unsalted pistachios.
Boil syrup, butter and sugar together in a saucepan.
Stir in the hot mass.
Remove pan from heat and stir until the mixture is lukewarm.
Add spices and flour.
Blanch the almonds and remove the shell
Chop them coarsely and add to the dough and knead.
Make long bars of approximately 4 cm. Thick.
Put them covered in the refrigerator for 1-2 days.
Cut the bars into very thin slices and place them on a baking sheet.
Bake at the top in a preheated oven at 200 ° C for about 5 min.
Here I am again, dear Giiid, thanking you warmly for all the trouble you had translating and copying the recipe of the Brunkager. I understood everything, went to the original recipe for the quantity of ingredients . My first task is preparing the syrup. I could not find any potash such as you used but will do it with another substance with also use in baking pastry. I have almonds already blanched, shelled and sliced. So now, wish me luck and hope for the best. Many thanks Giiid.
Oh, how exciting.
Potash are explained as follows:
Potash is a chemical leavening agent, which is typically used in brunkagedej and provides a crisp texture. Potash is used together with an acid product to produce carbon dioxide, which makes the dough rise. Potash can be replaced by soda, but it provides a less crunchy result.
You’ve probably already read about it. I look forward to hearing the outcome. 🙂
We could almost see each another, couldn’t we ? 🙂 the way we write and respond to our comments.