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Jødekager

These are some cookies we've always done in my family called Jødekager. That would be Jew Cakes in English, but I didn't name them, okay? It's basically shortbread with cinnamon. It's pretty much lifted from an old recipe in this ancient cookbook passed down from my great-grandmother with a few family touches, so I guess it's a secret family recipe.

BLOG POSTINGS > Desserts & Baking

Jødekager

by Marian The M(?)

These are baked of a simple dough and brushed with egg and sprinkled with a mix of cinnamon and sugar. They're great. I'll try to make this as understandable as possible for English speakers, and got some pointers from my grandma this evening, but I'm using the metric system and celsius. I'm sorry if this is inconvenient.

Ingredients for about two baking pans full:

250g of wheat flour

1/2 tsp of baking soda

175g of butter, take this out of the fridge a bit before

125g of sugar, brown is best

1 egg

More sugar, egg, and cinnamon for the top sprinkles

Flour, soda and butter are mixed together in a mixing bowl. Go through it with your hands until the substance is even. Sugar is added, mix again. Add one egg, and knead it together lightly. It's does well with a bit of rest, but it's not necessary. Roll it out on a countertop sprinkled with flour, and use a small drinking glass or similar to create round cakes around 3-4cm in diameter. Put them on a baking pan covered in a cookie sheet. Brush them with egg thinned with a bit of water or milk. Around 50/50 mix. Mix sugar, again brown is best, with a good bit of cinnamon. Take around 1/2 dl, put in a teaspoon or a bit less depending on how much you want them to taste of cinnamon, and sprinkle the mixture over the cakes. Baked until light brown at around 150 degrees celsius.

Marian The M(?)

Posted by: Marian The M(?)

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