December is here and that means it’s time to dig out all those good, old Christmas recipes. Yeah!
The traditional ‘Brunkage’ (ginger biscuit) is one of my favourites and is easy to get right. It’s also a great dough making biscuits with friends and kids as you can use cut outs in any shape or form, making it a fun activity for all.
Personally I like to decorate with a few almonds, but kids normally love decorating with some coloured icing too.
The Danish Ginger Biscuit have roots all the way back to the middle ages. During that period the biscuit was called ‘Pepper-biscuit’, due to the strong mix of spices used in the recipe. The collection of spices used are very common during the that time period, so it can’t be 100% proven that the ‘pepper biscuit’ is what developed in to the Ginger Biscuit we know today, but it is however what the story says… 🙂
Danish Brunkager (Ginger Biscuits)
1.5 tsp Potash
0.5 dl water
200g golden syrup
50g finely chopped almonds
7g ground cloves
7g ground cinnamon
7g ground ginger
500g white flour
Additionally you can also use graded orange peel from half an organic orange. Some people like this addition, and some don’t.