Brune kager

Name: brune kager
Total time: 240 min
Yield: 10
Ingredients: 125 ml kitchen syrup; 5 tablespoon dark bastard sugar; 60 gram butter; 225 gram self raising flour; 5 teaspoon ground pimento; 1 teaspoon cardamom; 1 teaspoon ginger powder; 0.5 lemon lemon; 100 gram powdered sugar

Ingredients

Directions

Pour the syrup into the pan and add the caster sugar and butter. Heat everything on a low heat and stir with a wooden spoon until the sugar has melted completely. Allow the mixture to cool to lukewarm.
Meanwhile, combine in a bowl the self-raising flour with the allspice, cardamom, ginger powder, lemon zest and a pinch of salt. Pour the syrup mixture into it with a wooden spoon and stir until everything is mixed well into dough.
Knead the dough on the work surface for 5 minutes. Press it out with your fist, fold it double and knead it again. Just until it is a nice smooth and shiny dough.
Form the dough into a ball and wrap the dough ball in plastic wrap. Place the dough ball in a cool place (preferably not in the refrigerator) and let it rest for 2 hours.
Preheat the oven to 200 ° C. Sprinkle the work surface with a little flour and roll out the dough with a rolling pin into a thin piece of 3-4 mm thick.
With the protrusion molds, put cookies out of the dough and place them on the baking sheet. Put the baking sheet in the oven and bake the cookies in 5-7 minutes until golden brown and done. Keep an eye on them.
Meanwhile, knead the leftover dough again, roll out the dough and cut out cookies again. Continue until the dough is empty. Fry these cookies in the oven for 5-7 minutes until golden brown.
Allow the cookies to cool on a grid. Meanwhile stir in a small bowl the icing sugar with half a tablespoon of lemon juice to a smooth glaze. Add more lemon juice as needed. The glaze must remain firm.
Spoon the glaze in a pastry bag and garnish the cookies with nice lines and curls of glaze. Let the glaze on the biscuits stiffen for another 60 minutes.