The cookie "Jewish Cookie" is something most Danes associate with Christmas. The Jewish Cookie dates back to the 1800s and originates from Denmark. The cookie is particularly popular here because it does not require many ingredients or much time to make.
Recipe for jewish cookies
The cookie “jødekage” is something most Danes associate with Christmas. The “jødekage” dates back to the 1800s and originates from Denmark.
The cookie is particularly popular here because it does not require many ingredients or much time to make.
Why is it called “jødekage” is something we often think about ourselves? The best guess is that the cookie resembles the cookies that Jewish bakers sold in the 1700s.
Servings: Servings
Jewish Cookies
The cookie “Jewish Cookie” is something most Danes associate with Christmas. The Jewish Cookie dates back to the 1800s and originates from Denmark. The cookie is particularly popular here because it does not require many ingredients or much time to make.
Ingredients
- 212 gram Wheat Flour 250 grams
- 127.5 gram Sugar 125 grams
- 1.5 gram Hartshorn
- 200 gram Butter Cold
- 12.5 gram Sugar
- 1.3 gram Cinnamon
- 1 pcs. Egg Beaten
Instructions
- Start by mixing the dry ingredients in a bowl; flour, sugar, and ammonium bicarbonate.
- Cut the butter into small pieces and add it to the mixture.
- Knead the dough gently and divide it into 2 pieces.
- Shape them into rolls approximately 6 cm in diameter and cover them with a cloth. Place them in the freezer for 40 minutes or in the refrigerator for a couple of hours.
- Mix cinnamon and sugar in a small bowl, and beat the egg in another small bowl.
- Take the rolls from fridge/freezer and cut them into thin slices. Brush with egg and sprinkle cinnamon sugar onto the cookie.
- Carefully transfer them to a baking sheet lined with parchment paper.
- Place the baking sheet on one of the upper racks in the oven and bake them at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven.
- The baking time ranges from 5-8 minutes, depending on your oven.
- Let them cool afterwards on a cooling rack.