Brunkager (Danish Ginger Crisps) | CUESA

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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

INGREDIENTS

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

PREPARATION

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.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »