Here’s another Christmas recipe, gingerbread! Why gingerbread is only consumed around Christmas I have no idea, as it’s just a cookie, surely you could make and sell them throughout the year. In any case, we probably consume enough gingerbread in December to last an entire year.
This is a modified “brunkage” recipe, the Danish version of the gingerbread, which originally doesn’t include ginger but instead cinnamon and cardamom which I find a bit too one-dimensional sweet and not at all spicy. I’ve modified the spices slightly as well as using rye flour for a darker and spicier gingerbread.
makes about 26-30
250 gr of butter
125 g of honey
250 g of sugar
250 gr of wheat flour
250 gr of rye flour
100 gr of unshelled and chopped almonds
1 tbsp of cinnamon
2 tsp of ground ginger
1 tsp of ground star anise
Zest and juice of 1 orange
2 tsp of baking soda
- Melt butter, sugar and honey over very low heat (to make sure it doesn’t burn).
- Pour the butter mixture over into a bowl and add cinnamon, ginger, star anise and the zest and juice of the orange and stir until semi-cool.
- Add baking soda and almonds.
- Little by little add in the rye flour and mix and then the wheat flour. When you can start collecting the dough in your hands, stop adding flour or very little at a time. Roll into a ball and leave it in the fridge for about a day as it will be easier to work with.
- Preheat your oven at 175 degrees celsius.
- Take the dough out of the fridge. If it’s too hard leave it out for about an hour before you work with it.
- Roll out the dough and use cookie cutters or if you don’t have cookie cutters, roll into a sausage and cut slices. Arrange on a parchment-lined tray and bake in the middle rack for 7-10 minutes.
Note: If there is such a thing as too many cookies, you can freeze some of the dough in portions and take it out to bake when you feel like a freshly baked cookie.