Sprouted Fig (The Smoothie Lover)
December 15, 2012

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” :-)

Danish Ginger Cookies/ Brown Biscuits
3 or 4 baking sheets
Slighty adapted from Det Søde Liv/ The Sweet Life

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 :-)

2 responses to “Danish Ginger Cookies”

  1. Lucy says:

    Hi Josefine,

    I’m Lucy, from Australia.
    I am so impressed by your blog! Especially since you are still in high school- great work.

    Could you please explain two ingredients from this recipe, so I might be able to be them here in Aus?
    ‘Light syrup’, and ‘potash’? I think light syrup might be ‘maple syrup’, but for potash I have no clue!

    Best regards,

    • Hi Lucy
      Thank you so much for your lovely comment :) It literally made my day
      Of course – I’m sorry for the inconvenience with these strange ingredients.
      By light syrup I actually mean totally ordinary sugar syrup, since this is a thing you use quite a lot in Danish Christmas cookies. But now you mention it I actually don’t know if you can get that stuff other places. But you could definitely use maple syrup instead. They might just have a slight taste of maple syrup.
      Potash is a special kind of raising agent which also makes the cookies crispier. But you can use baking soda instead.
      I hope this helped
      Love, Josefine

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