Brunkager (Danish Christmas cookies ‪#‎IntnlCookies‬

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Condiments

  • 2 tbsp Maple syrup
  • 1 tbsp Marmalade

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 tsp Baking soda
  • 3 tbsp Brown sugar
  • 3/4 tsp Cinnamon
  • 11/16 cup Flour

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1/4 cup Almonds, ground

• Dairy

  • 3 tbsp Butter

Found on carolinescooking.com

Description

Ingredients

• 3tbsp/40g butter
• 2tbsp/26g coconut oil
• 2tbsp/40g maple syrup
• 3tbsp/36g brown sugar
• ¼cup/25g sliced almonds
• 1tbsp/22g marmalade
• ½tsp baking soda
• ¾tsp cinnamon
• ½tsp allspice
• ½tsp ginger
• ½cup+3tbsp/95g flour
• ¼cup/27g ground almonds

Directions

• Melt butter, coconut oil, syrup and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.
• Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.
• Tip out and kneed slightly and form into a log - it will still be a bit soft. Wrap in plastic and chill overnight.
• When ready to bake, preheat oven to 350F/180C.
• Re-shape the log of cookie dough if needed and cut it into thin slices and place on a lined baking sheet with some space in between to allow for a little spreading.
• Bake for around 10 minutes, watching them in the last few minutes as they can burn. They should just be starting to darken a little, look relatively dry but will still be soft to touch
• Cool on a cooling rack and store in a sealed container.