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    You are in: Home / Recipes / Danish "Brun Kager" Brown Cookies Recipe
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    Danish "Brun Kager" Brown Cookies

    Average Rating:

    3 Total Reviews

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    • on December 17, 2011

      To be fair, I have not tried this recipe. It may taste terrific. I am from Danish stock - my father is Danish - and I have baked my grandmother's brown cookie recipe for years. You simply can't use corn syrup in a recipe like this and call it traditional. It's not. Traditional calls for a combination of molasses and brown sugar.

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    • on December 14, 2007

      These have a great flavour and nice chewy texture. They baked up lighter in colour than the ones I remembered from Denmark. Next time I will try dark corn syrup instead of the white.

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    • on November 27, 2007

      Bergy, we loved these! Using baker's ammonia leaves these cookies with pure flavor rather than baking powder after-taste like most cookies. I left out the cardamom since it turns out I was all out, and even without it these cookies are keepers! They traveled well too as we took them on vacation with us. Thanks for posting!

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    Nutritional Facts for Danish "Brun Kager" Brown Cookies

    Serving Size: 1 (1431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1182.4
     
    Calories from Fat 408
    34%
    Total Fat 45.3 g
    69%
    Saturated Fat 24.0 g
    120%
    Cholesterol 97.6 mg
    32%
    Sodium 661.7 mg
    27%
    Total Carbohydrate 185.5 g
    61%
    Dietary Fiber 5.1 g
    20%
    Sugars 61.9 g
    247%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    baking ammonia

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