Tuesday, December 17, 2013

December Cookies, Part 3


Today we move on to the third of the traditional Danish Christmas cookies 'jødekager' meaning 'Jewish cakes'. There's some confusion as to how they got this name, but one explanation is that it was sold at the Jewish baker shops in Copenhagen more than 100 years ago, but I don't know. What I do know is that they are now inextricably linked to Christmas.

Here's the recipe if you'd like to try:

Jødekager
(App. 40 cookies)

250 g flour
½ teaspoon powdered ammonia
½ teaspoon ground ginger
200 g butter
125 g sugar
1 egg

For 'decoration':
1 egg
2 tablespoons sugar
1-2 tablespoons ground cinnamon
Chopped blanched almonds

1.Mix flour, ammonia, and ginger.
2. Cut butter into smaller pieces and crumb butter and flour.
3. Add sugar and egg and knead dough together.
4. Leave in the fridge for at least an hour, preferably for the next day.
5. Roll the dough very thin and cut out circles with a cookie cutter.
6. Put cookies on a baking sheet covered with baking paper.
7. Brush with egg, sprinkle with the cinnamon sugar and finely chopped almonds.
8. Bake for 7 minutes at 175 degrees C or until golden.

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