Twisted gingerbread biscuits aka. brunkager

I can not wait until it is Christmas! Every year I make all sorts of Christmas biscuits and this year is no exception, except this year I am going to make some which you might actually benefit nutritionally from. The first up is my favourite; the classic gingerbread biscuit also known as “brunkager” in Denmark. I have substituted the wheat flour with buckwheat flour which beside it has a wonderful nutty taste is also gluten free and a great source for vitamins, minerals and fatty acids. Instead of refined sugar I used palm sugar which has a low glycemic index compared to refined sugar, which basically means that your blood sugar will be kept on a more constant level. At the end I added some dried cranberries to spice things a little bit up. You can choose not to add them if you like a more classic biscuit. Before you start please note the every oven is different and the baking time might vary from oven to oven.

(makes an amount big enough to cover whole December)

225 g almonds (or 150 g almond flour + 75 g chopped almonds)
150 g cashews (or cashew flour)
150 g palm sugar
150 g ghee, butter or coconut butter
200 g maple sirup
650 g (11 dl) buckwheat flour
100 g dried cranberries (use some which is sweetened with apple juice)
1 egg
zest of 1 lemon
2 tsp vanilla powder
4 tsp cinnamon
3 tsp ground gloves
3 tsp ground ginger
1 tsp bicarbonate (or “hjortetaksalt”)

How to make
Slowly melt the butter together with the maple sirup. Let it cool down to room temperature. Finely chop 75 g almonds and all the cranberries. Grind the rest of the almonds together with cashews and palm sugar in your blander or food processor. The consitence should be as close to flour as possible. Mix zest of the lemon, vanilla powder, cinnamon, gloves, ginger, bicarbonate in a bowl. Add the grinded nuts together with cranberries and chopped almonds. Add the egg and the maple sirup mixture. Add as much buckwheat flour as needed. You might need more than 650 g if the dough is too wet. Knead for a while until well combined. Divide the dough into 4. Roll each piece out on the table in a little buckwheat flour until the diameter is 4-5 cm. Cover in baking paper and refrigerate for at least 1-2 hours or until the next day. If the dough is not cool enough it will be difficult to cut out. Preheat the oven to 175 °C. Find your sharpest knife and cut each roll out so you end up with slices of 2 mm. Place on baking trays and bake for 10-12 minutes. Cool down on a rack and store in your favourite Christmas box.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: