Glutenfree Danish Christmas Brown Biscuits

The Christmas-time doesn’t have to be dull just because you are gluten-intolerant or allergic to gluten or wheat. This recipe as well as the Glutenfree Vanilla Biscuits are so delicious and these Danish Christmas Brown Biscuits (brunkager) just smell and taste of Christmas and are quite easy to make.

The Browncakes, as we call them here in Denmark, are small brown biscuits with almonds and Christmas-spices. Because you don’t use any raising agents, they get quite hard. Originally these kinds of biscuits were called Peppercakes (peberkager), because they had pepper in them, but this recipe is without pepper.

  • 1 tsp. potash
  • 1 tbsp. water
  • 125 gr. Butter  (4.4 ounces)
  • 65 gr. light syrup (2.3 ounces)
  • 125 gr. brown sugar (4.4 ounces)
  • 1½ tsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. All spice
  • 1 tsp. ground ginger
  • 65 gr. almonds (2.3 ounces)
  • 200 gr. rice flour (7 ounces)
  • 50 gr. potato flour (1.8 ounces)

Dissolve the potash in water. Slowly melt brown sugar, butter and syrup in a saucepan. Make sure it’s not boiling. Cool the mixture down before adding the potash-mixture to the butter-sugar-mixture.

Add the spices and almonds before you add the mixture of rice- and potato flour. Knead the dough quickly and roll it into to sausages wrapped in clingfilm. The sausages should be about 5 cm in diameter (about 2 inches).

Put the dough in the fridge and let it cool. The dough will be soft at the beginning, so you have to make sure it keeps it’s shape. Take it out of the fridge a couple of times during the cooling-time to make sure the shape is still intact.

When the dough is completely cooled-down, cut it into thin slices and place them on a baking tray. You can place them close together. Bake them in the oven for about 8-12 minutes by 180 degrees Celsius (about 360 degrees Fahrenheit). Let them cool on the baking tray afterwards before you put them into a cookie jar.

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