Chefs' Recipes

Lauren Eldridge’s brunkager (spiced Danish gingerbread biscuits)

Make a double batch of these biscuits. They'll disappear in a snap.
Gingerbread stars with buttermilk icing

Gingerbread stars with buttermilk icing

Mark Roper

“A traditional Danish spiced gingerbread, these thin biscuits are usually served at the end of the Christmas meal with coffee,” says Lauren Eldridge, pastry chef at the Berowra Waters Inn and the former executive pastry chef at Stokehouse Group. “This recipe makes 50, but trust me when I say they will disappear before you know it.”



1.Sift flour and spices into a large bowl, and stir in almonds and zest.
2.Stir butter, golden syrup and sugar in a small saucepan over low heat until melted. Whisk in bicarbonate and remove from heat. Stir the syrup mixture into the dry ingredients until combined. Cover and set aside to cool, then chill until firm enough to roll and stay in a round shape (30 minutes). Form into a 4cm-diameter log, wrap, and holding ends of wrap, roll along bench to form a smooth cylinder. Freeze until firm (1 hour). Dough will keep frozen for 1 month.
3.Preheat oven to 180°C and line two oven trays with baking paper. Unwrap dough and slice into rounds about 4mm wide (if dough is too firm, leave to soften slightly before cutting). Place rounds on trays, leaving about 3cm between each round. Bake in batches until light golden (5-6 minutes; biscuits should be slightly soft when cool, cook for 1-2 minutes longer if you prefer them crisp).

Drink suggestion: Mac by Brookie’s macadamia and wattleseed liqueur on ice. Drink suggestion by Gavin Cremming.


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