Jew cakes are named Jew cakes as a nod towards the Jewish bakers who taught Danish bakers to use new spices in their baking in the 1700’s. The original recipe for Jew cakes is from somewhere around 1850.
Bakers please note that these cookies are soft when hot out the oven and will only harden once cold.
200 grams of butter
350 grams of flour
1/2 teaspoon of ammonium carbonate (also called bakers ammonia)
85 grams of sugar
Cinnamon, sugar and egg for topping
Cut the butter into pieces and mix with the flour. Add the other ingredients and mix quickly.
Leave in the fridge for 45 min.
Roll out the dough thinly (2-3 mm)
Use a small glass (5 cm diameter) and “cut” out the cookies.
Place on a baking tray. Paint with the beaten egg and sprinkle with cinnamon and sugar.
Bake at 200 C at the top of the oven for 6-7 min.