By Katja Kromann

Brown spiced crispy thins {Brunkager}

Brown spiced crispy thins {Brunkager}
Every Christmas we bake these cookies. They are incredibly crispy and have a nice spiced, sweet flavor to them. We use them for gifts sometimes as well.



Here is how we make them.

(This recipe is adapted from a recipe in God Mad - Let at Lave. The book I have is from the '70s or '80s and I can't find it online. This looks to be an updated version)

I have changed the recipe slightly. I have adapted it to American measuring units, Fahrenheit and available ingredients in the US.




Recipe
2 sticks + 2 tbsp of butter
1 cup of sugar (I used organic sugar from Trader Joes)
3/4 cups of dark Karo syrup.
2 tsp baking soda (I use the kind that is aluminum free from Mother's Market)
1 tsp ground cardamom
1 tsp ground ginger
1 tsp ground cloves
3 tsp ground cinnamon
1/2 cup of slivered almonds
3.5 cups of flour. (I use Red Mills Organic unbleached flour)

Here is the same recipe in the metrics version:
250 g. butter
200 g. sugar (I used organic sugar from Trader Joes)
200 g. dark Karo syrup.
2 tsp baking soda (potash) (I use the kind that is aluminum free from Mother's Market)
1 tsp ground cardamom
1 tsp ground ginger
1 tsp ground cloves
3 tsp ground cinnamon
50 g of slivered almonds
500 g flour. (I use Red Mills Organic unbleached flour)

Oven: 175C for 5-7 minutes.


Combine sugar, syrup and butter in a pot on the stove. Bring to a boil, then remove from heat. Looks like the above.

Mix a couple of tbls of water with the baking soda, stir, then mix into the sugar/butter.


 It will start to foam like this:

 
Let it cool. The cooler you let it get before the next step, the easier it will be to form logs.

Mix the spices with the flour.


Then mix with the cooled sugar/butter/baking soda. Stir well. Kneed it with your hands, then add the almonds. Form two logs that are about 2 inches in diameter. Roll in plastic wrap and put in the fridge until the next day.

The next day you make a secure cutting surface by putting a moist dish rag or dish towel under your cutting board like this: (website only)



Then cut the log into thin slices.


Place the slices like this on a baking sheet that you greased (with butter) so lightly that you can barely see it. Only grease the baking sheets the first time. After that just spread out the grease that is already there between each batch with a piece of paper towel.

I work with two sheets at a time so I can prepare one sheet while the other one is in the oven.


Bake them at 375-400F for about 5-6 minutes.

Oh no, why is the temperature a range, you might think. In the past 13 years I have lived in 6 different houses and when making these the temperature has varied quite a bit.

Here is how I figure out the temperature with a new oven:
I set the oven to 375F and bake for 5 minutes. If they do not look done after that, it dial it up to 390 or 400F. If they look burnt after 5 minutes I dial it down. The cookies should be done in about 6 minutes at the most. If it takes you 8 minutes to bake them, then the oven is too cool and they will not get as crispy. They will still taste great though :)


Let cool on a rack.


Then let cool completely before putting them in air-tight containers. Then they will last 3 weeks. That is - if you haven't eaten them all before then...

And here is the money shot:


ISO 5000
Aperture 5.6
Shutterspeed 1/50



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This article: Brown spiced crispy thins {Brunkager} first appeared on http://ahomefordesign.com.
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Katja Kromann
About Katja Kromann

I am a Danish American decorating life in Seattle. I love all things design and DIY.

I can’t think of anything more fun than coming up with project, making it, photographing it and sharing it with you on my websites.

I am a Graphic Artist and home maker by day.

AHomeForDesign.com AHomeForFood.com AHomeForCrafts.com
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