Cookie cutters, Brunkager and julehygge.

Shaping Silver's Christmas special with brunkager and setting rims on cookie cutters.

Brunkage recipe:

250 g butter in smaller pieces
125 g light syrup (approx. L dl)
250 g sugar (about 3 dl)
1 tablespoon cinnamon
1 teaspoon bumped carnation
100 g chopped, sliced almonds
1¾ tsp potash 1 tablespoon of water (little finger warm)
500 g wheat flour (about 8½ dl)

Put butter, syrup and sugar in a large, thick-bottomed pan. Let it melt by even heat and stirring - it must not boil. Put the sweet butter mixture in a bowl and add the cinnamon, cloves, almonds and suede. Stir until the mixture is semi-cold (about 28 °). Dissolve the pot box in the water and stir in the spicy, sweet butter mixture with the flour - gradually. Divide the dough into 3 portions and roll them into rolls (about 4½ cm in diameter). Place the brownie dough covered in the refrigerator for at least 1 day. Cut the rollers into very thin cakes and place them on baking sheets. Bake the brownies at the top of the oven. Let them cool down on a baking rack. baking time Ca. 7 min. at 175 °

Cookie cutter recipe.
0,8 mm copper sheet cut to 25 mm x 3,14*wanted diameter (for precision cookies use 3.14159)
1,7 mm copper wire
Mark for setting at 2,5 x wire diameter.
Use silver solder not lead solder and wash cutters before use.