Brunkager (Danish Ginger Crisps)
Source: Nichole Accettola, Kantine
These cookies can be stored for up to three weeks in an airtight container. Traditionally the recipe called for a leavening agent called potash, but as it can be difficult to source, I’ve substituted baking soda.
Makes about 14 dozen wafer-thin cookies
¾ cup + 2 tablespoons unsalted butter
1 cup sugar
4.5 ounces brown rice syrup
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
4 cups all purpose flour
1 teaspoon baking soda
1 pinch salt
⅔ cup whole almonds
2 tablespoons candied orange peel, chopped
Line a 9-inch square pan with parchment paper. In a medium saucepan, heat butter, sugar, and syrup until butter is just melted. Remove from heat and stir in ground spices. In the bowl of a stand mixer with a paddle, stir together flour, baking soda, salt, almonds, and orange peel. With machine on low, slowly add sugar mixture. Mix until combined, about 1 minute. Place the dough in the prepared pan and press flat. Cover with parchment and allow to cool overnight in the refrigerator.
The following day, preheat oven to 350°F. Cut the dough into 2-inch wide strips and cut each strip into very thin slices. Place on parchment-lined baking sheets and bake 7-9 minutes, until golden brown. Cool completely.