Danish brownies, crunchy spices and dried fruits

recette craquants épices

Je reviens une dernière fois par ici pour clôturer l’année avec une dernière recette, et c’est pour vous partager une recette de bredele que j’affectionne particulièrement, les brunkager danois ! Je ne vous l’avais encore jamais partager, c’est donc chose faite aujourd’hui, et vous allez voir que c’est une recette de biscuits tout ce qu’il y a de plus simple, vous avez juste à mettre la main sur de la mélasse (c’est un ingrédient qu’on trouve facilement en magasin bio en plus, même pas si compliqué !). It is a spice cookie that immediately transports us on a trip and that is what I like with Christmas cookies, Go to the four corners of the world in a single box ! After our trip to Denmark last spring I was keen to send you a little bit, But it is not over other Danish specialties will surely appear !

End and crunchy, This cookie is filled with flavors,

It is perfect tasted at tea time ! As younger, I loved chocolate cookies, As much now I also really like those with spices and dried fruits like these brly, but also the different spice breads (Even if I don't abandon chocolate those !!!). In short, it is still time to make these small spice cookies and why not offer them around you if your heart tells you ! I wish you a beautiful Christmas Eve tonight, Quiet or party, And I tell you very quickly !

Danish spices cookies

Danish brownies, crunchy spices and dried fruits

FOR FIFTY

Christmas spice cookies
  • 500 g of flour
  • 200 g of margarine
  • 150 g whole sugar
  • 125 g of molasses
  • 30 g coconut oil
  • 150 g whole almonds (worldwide or not)
  • 50 g pistachios
  • 3 tablespoons of cinnamon
  • 2 Powder ginger tablespoons
  • 1 ground clove
  • Melt, in a pot, Margarine and coconut oil then add the sugar and the molasses to the mixture.
  • Put the flour, spices, almonds and pistachios in a bowl then add over the liquid mixture, Mix with a wooden spoon.
  • Versez la pâte dans un moule rectangulaire chemisé (environ 28×12) And keep cool at night.
  • Unmold, Cut in half lengthwise (environ 6 cm wide) Then in thin slices.
  • Arrange on a baking sheet and bake 8/12 minutes at 180°.
  • Let cool at the outlet of the oven and keep in an iron box.

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4 Comments
  • Françoise
    31.12.24

    Bonjour ,
    Can we replace margarine with butter and what substitute for molasses ?
    Thank you for this recipe

    • Emilie
      1.1.25

      Yes it is possible but for the molasses, The best substitute is yacon syrup or thick maple syrup !

  • bruno
    24.7.25

    Hello Emily,
    I discover your site today (While looking for a recipe for vegetable milk bread on sourdough), I really like the few recipes that I have already traveled, as well as your photo work…. (especially your profile portrait : We see that you are not just a culinary photographer !)
    I can't access a list of all your recipes, I can only move from one to the other than through the links at the end of the page, Can you tell me how to do ?
    HAIM SUMMER TO YOU !
    bruno

    • Emilie
      6.8.25

      Hello Bruno,
      Thanks a lot !
      As for having access to all the recipes you just have to click on display more at the bottom of the page, There is no list or search in keywords to be more precise !
      Beautiful summer also !
      Emilie