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Brunkager: Brown Bookies

This cookie is good with tea. From: theguardian.com
MAKES ABOUT 175

butter 250g
golden syrup 125g
muscovado sugar 250g
blanched and chopped almonds 50g
candied lemon 50g, finely chopped
candied orange 50g, finely chopped
ground cinnamon 1 tbsp
ground cloves 2 tsp
ground cardamom ½ tsp
ground ginger ½ tsp
plain wheat flour 500g sifted

Melt butter, syrup and muscovado sugar in a pan and stir until the mixture is smooth. Cool a little. Add almonds, candied peels and spices and mix well. Cool the mixture completely.

Mix the flour into the cold mixture. Knead until the dough is smooth. Divide the dough into two, then form into two or more thick sausages – diameter 3-4 cm – and wrap them in cling film.

Chill the dough for at least two days – this is to bring the flavour of the spices out (the dough can be chilled for at least a month).

Preheat the oven to 200C/gas mark 6. Cut the cookie dough into very thin slices with a sharp knife. Place the cookies on a baking tray lined with baking paper. Bake for 5-6 minutes. Watch them, they burn easily, and ovens vary.

Store the cookies in an airtight tin.