Danish brown cakes – Brune Kager

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 125 g beet syrup
• 75 g almonds, peeled, finely chopped
• 75 g candied lemon peel, finely diced
• ½ tsp clove(s), ground
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• 7 g potash
• 500 g flour
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Christmas biscuits, approx. 100 pieces

Bring the butter, sugar, and syrup to a boil. Remove from the heat, stir in the almonds, candied lemon peel, and remaining spices. Dissolve the potash in a little boiling water, stir it into the syrup mixture, and let it cool. Sift the flour over the dough and knead it in. Form two logs from the dough, wrap them in aluminum foil, and let them rest in the refrigerator for 24 hours (longer is fine, too). Brush baking sheets with butter or line them with baking paper. Preheat the oven to 200°C. Cut the logs evenly into thin slices. The thinner they are cut, the better they are. This is especially easy with an electric slicer. Place the slices on a baking sheet, leaving enough space between them, and bake on the middle rack for 8-10 minutes. Then let them cool completely on a wire rack.