In has been such a great day – by and large a great weekend. Lovely it’s not over yet.
I had a friend over for a girls night yesterday, today I went dancing ballet and afterwards I went to Copenhagen with two of my friends. First we just walked down “Strøget” (the main shopping street in Copenhagen), then we went to the cinema. We saw “Brave” – haha, Disney’s always great! And afterwards we had dinner at a lovely (and quite cheap) restaurent “Riz Raz“.
Right now I’m sitting in my bed writing and enjoying a cup of tea and a piece of chocolate – couldn’t get any better :-)
I’ve wanted to share these Christmas cookies with you for such a long time.
In Denmark we eat some completely other cookies for Christmas than I’ve seen in any other countries – and these are my favoruite – Danish Ginger Cookies
Well, these cookies aren’t exactly “ginger cookies”. We call them “Brown Biscuits”, and I don’t think they should be called “ginger” cookies ’cause there are so many other spices in them than just ginger.
But never mind – they are great anyways ;-)
They aren’t that big, and I really like that. I like that you don’t get one big cookie, which is like a whole meal, but rather one little decadent biscuit to enjoy. – and then there will be space for more cookies to enjoy later ;-)
Oh and look: We’ve got loads of snow :-) I brought my camera last time I walked the dog. The photo above is my favourite. Molly (my dog) just loves snow :-)
Well Merry Christmas, and back to the “Brown Biscuits” :-)
250 g. butter (well, I know it’s a lot but this recipe makes LOTS OF of cookies)
250 g. packed brown sugar
125 g. light sirup
2 tsp. potash
1 tbsp. cold water
3 tsp. ground cinnamon (or more!)
1 tsp. ground cloves
2 tsp. ground ginger
1 tsp. allspice
60 g. preserved orange peel OR 4 tsp. orange or lemon marmelade/jam
This can be omitted, but the result won’t be the same at all. So I highly recommend not omitting it :-)
150 g. WHOLE almonds
500 g. wheat flour
How to do
In a sauce pan, melt the butter, brown sugar and syrup. Make sure it doesn’t burn.
In another bowl mix the flour, the spices, orange peel and whole almonds. In a cup, mix the potash and the water.
Mix everything together in the bowl until well combined.
Line a small square pan (around 18X18 cm/ 7X7 inch) with baking paper and transfer the dough to the pan. Press the dough making sure it covers the whole pan and the top of it is even.
Let it cool down covered in the fridge for about an hour.
Then cut the dough into 3 or 4 long “lengths”/squares and the slice each length into thin small square biscuits (not more and 1-2 millimeters thick – the biscuits are nicest thin and crispy and they’ll rise a bit). Place on a baking sheet nonstick paper. Make sure there’s a little space between the biscuits – they’ll rise.
Bake in the oven on 200°C/ 390°F for 7-8 minutes. Watch out – they easily burn. The cookies should’n be crispy when you take them out of the oven. Take the out when they are just baked and cool them down – don’t worry, they’ll turn perfectly crispy once cold.
Don’t bake more than one baking sheet a time. They result won’t be as good if there are more than one baking sheet in the oven a time.
Enjoy! I hope you’ll like these Danish christmas cookies :-)