These cookies is a classic Danish Christmas cookie. You can buy them in every store come mid November, but nothing beats the homemade kind.
Makes approximately 100
Bakers, please note: these cookies will be soft out of the oven and until completely cold. Do not bake until hard or you will have burned lethal throwing discs 😋
125 grams of butter
100 grams of sugar
100 grams of dark syrup
1 teaspoon of potash
2 teaspoons of water
1/2 a teaspoon of cardamom powder
1/2 a teaspoon of ginger powder
1/2 a teaspoon of cloves powder
1 1/2 teaspoon cinnamon powder
25 grams of finely chopped Pomerans zest (also called bitter orange)
25 grams of chopped blanched almonds
250 grams of flour
Heat butter, sugar, and syrup until just boiling then remove from heat. Stir it so it doesn’t burn.
Mix potash with cold water, then add to the warm mix.
Let it all cool until temperate.
Add all the other ingredients and knead the dough well.
Roll into 5 cm thick sausages and leave in the fridge 1-2 days. Roll them if they loose shape while resting in the fridge. It’s important they are completely cold all the way through.
Slice thinly (2-3 mm) and place on a baking tray (not to close)
Bake for 200C at the top of the oven for 6-7 min.
The dough keeps in the fridge for 2 weeks so make a big batch and pull it out for when guests are coming over. Just slice and bake and you can serve freshly home baked cookies.