December 18th, 2015

Brune Kager

Brune KagerWhen Petra bake Jodekager last year, I realized that it has been ages since I bake the very similar Brune Kager. I couldn’t find my old recipe and so I read different swedish recipes to reconstruct it according to my memory. It is a kind of gingerbread which is made with a light syrup. And as I read the labeling of this light syrup in the supermarket some weeks ago and learned that is just made of glucose and invert syrup, I went directly for my homemade Invert syrup instead. This knowledge is really useful as I have always invert syrup in the pantry for making ice cream!

The Brune Kager made with Invert syrup turned out as good as I had them in my memory: thin, crisp and so delicious!

 

Brune Kager

  • 120g brown sugar
  • 60g Light syrup or homemade Invert syrup
  • 125g Butter
  • 3g Salt
  • 250g flour Type 405
  • 1,5 Tsp. Cinnamon
  • 0,5 Tsp. grounded ginger
  • 0,5 Tsp. Allspice
  • 1 pinch nutmeg
  • 3g Potash (potassium carbonate)
  • 60g almonds
  • 25g sliced almonds

Warm Butter with sugar and syrup until the butter melted and the sugar dissolved. Mix flour with potash, spices and almonds and stir in the butter-syrup mixture. Knead to a homogenous dough and form to a roll of 6 cm diameter. Wrap the roll and cool for 1 hour in the fridge.

Preheat the oven to 180°C

In the meantime slice into 2mm slices and place them on a paper lined baking tray.

Bake at 180°C for about 7-8 min.

One Response t_on Brune Kager

  1. stefanie hanekamp December 23rd, 2015

    Ich habe deine Kager nachgebacken. Die sind wirklich empfehlenswert. Lecker!!!
    Schöne Feiertage und Danke für deine tollen Rezepte!

    Reply

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