Brunkager, or brown cakes, are traditional Danish Christmas cookies typically enjoyed during the festive season. Their popularity surged around 1828 with the introduction of the kitchen stove in Danish homes. As wheat flour and sugar became more accessible and affordable, baking these cookies became a regular activity in Danish households.
Initially, Brunkager were enjoyed year-round throughout the 19th century. However, they have since evolved into a primarily Christmas treat, cherished for their crisp texture and rich flavor. While various recipes exist, the essential ingredients—dark syrup, butter, and wheat flour—remain common in all, ensuring the cookies’ signature rich taste.
The dark syrup adds a deep, caramel-like sweetness that pairs perfectly with the subtle hints of spices typically included, such as cinnamon or cardamom. The butter enriches the dough, delivering a tender crumb that melts in the mouth. These cookies not only embody the spirit of Danish yuletide but also offer a delightful treat that families look forward to making and enjoying together each year.
Today, Brunkager continues to be a festive staple, with each batch bringing a sense of nostalgia and warmth to Danish Christmas celebrations. Whether served as a snack during holiday gatherings or as a homemade gift, Brunkager represents a cherished link to Danish culinary heritage.
Historical Recipe from 1860
This traditional recipe comes from Eulalia Ussing, a Danish baker known for her softer version of the modern crispy Brunkager. Her cookies are softer and easier to chew, making them a gentler treat for the holidays.
Ingredients for Brunkager:
- 150 grams dark syrup
- 75 grams butter
- 175 grams wheat flour
- 75 grams finely chopped almonds
- 1/2 teaspoon potassium carbonate
- 1/2 teaspoon organic lemon zest
- 1 teaspoon cardamom powder
- 1 tablespoon finely chopped pickled orange peel
- 1 big tablespoon of crushed rock candy or coarse dark cane sugar
How to Make Brunkager
- Mix Dry Ingredients: In a large bowl, combine flour, lemon zest, orange peel, chopped almonds, and cardamom powder.
- Prepare Syrup: In a pot, heat the syrup and butter until it begins to boil. Remove from heat, add the dissolved potassium carbonate, and stir well.
- Combine: Pour the syrup mixture into the dry ingredients and mix until the dough is soft.
- Chill: Pack the dough tightly and refrigerate it overnight. This allows the flavors to meld and the dough to firm up for easier handling.
- Prepare Cookies: The next day, remove the dough from the refrigerator. Knead the dough with a big tablespoon of crushed rock candy (or coarse dark cane sugar if preferred). This adds a sweet, crunchy texture to the cookies. Roll out the dough to about 2 millimeters thickness.
- Cut and Bake: Use a glass or cutter to shape the cookies. Bake at 180 degrees Celsius for about 8 minutes. Avoid overbaking to keep them light in color.
- Cool: Transfer the cookies to a baking rack and let them cool completely.
- Store: Keep the cookies in a jar. They can last through the holiday season.
Brunkager can be served with jam, similar to traditions from 1860. This classic recipe is perfect for holiday gatherings and sharing with guests.