Monday 19 December 2022


Wholewheat Danish Christmas Brown Cookies - Gingerbread Man/Fuldkorns Brunkagemænd


Makes 50 cookies


1. 300g white whole wheat flour
2. 160g brown sugar
3. 120g butter
4. 2 eggs (100 - 140g)
5. 1 tsp baking powder
6. 1/2 tsp baking soda
7. 3 tsp cinnamon powder
8. 1 tsp star anise powder
9. 1 tsp cardamon powder
10. 1/2 tsp ginger powder (optional)


1. 2 egg white (50g)
2. 150g icing sugar


1. Mix all the dry ingredients flour, brown sugar, baking soda, star anise powder, cinnamon powder together and mix well.

2. Add butter and mix well.

3. Add eggs and mix well and press into a dough. No need to knead it. The dough should not stick to your hand. If it does, it is too wet, adjust by adding a bit of flour at a time.

4. Take a portion of the dough, sprinkle some flour on the board, roll into a flat layer of 2mm thick using a rolling pin over a plastic firm to avoid the dough from sticking onto the rolling pin.

5. Form into desired shapes. If it is too difficult to remove the cookies from the baking paper, then your dough is too wet, adjust with more flour a bit at a time.

6. Place in baking tray laid with baking paper.

7. Bake at 175 degree celsius for 9-12 minutes.

8. Once done, let it cool at room temperature before decorating.


1. In a bowl add 2 egg white
2. Add 150g icing sugar
3. Mix well with a spoon

Additional Information:

Baby FECS loves this and requested to bake these Christmas cookies today so that she could decorate it. We had a cozy time together. Little FECS helped to make the sugar glaze.


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