Sirups Kager Danish Brown Spice Cookies
Delight in the warm, aromatic flavors of classic Danish holiday baking with Sirups Kager, traditional brown spice cookies that combine golden syrup, butter, and a medley of fragrant spices. These thin, crispy cookies are infused with ground cinnamon, ginger, cloves, cardamom, and allspice, making each bite an irresistible blend of sweetness and spice. Perfectly rolled out and cut into festive shapes, they can be beautifully finished with a whole blanched almond for an optional decorative touch. Ideal for cookie tins or festive gatherings, these spiced delights are quick to bake and stay fresh for up to two weeks, making them a go-to treat for the holiday season. Whether you're an avid fan of Scandinavian desserts or simply looking to explore new holiday traditions, these Danish brown spice cookies are a must-try.
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Recipe Information
Ingredients
- 200 g Golden syrup (or light corn syrup)
- 125 g Unsalted butter
- 175 g Granulated sugar
- 300 g All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground cloves
- 0.5 tsp Ground allspice
- 0.5 tsp Ground cardamom
- 50 g Whole blanched almonds (optional, for decoration)
Instructions
In a medium saucepan, combine the golden syrup, butter, and sugar. Heat over medium heat, stirring frequently, until the mixture is melted and smooth. Remove from the heat and let it cool slightly.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, and cardamom.
Gradually pour the warm syrup mixture into the dry ingredients. Stir with a wooden spoon until the dough comes together. The dough will be sticky and soft.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight, until it firms up.
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
Lightly flour your work surface and roll the chilled dough out to about 2-3 mm thickness. Use a cookie cutter of your choice to cut out shapes and transfer them to the prepared baking sheets.
If desired, press a whole blanched almond onto the center of each cookie for decoration.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them as they bake quickly.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 581.1 g | 211% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 338.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
