Sirups Kager are Danish spice cookies that are overloaded with butter, sugar and spicy goodness. This year, I attempted to recreate an old family recipe and make it a little healthier. They turned out delicious, but I think from now on I’ll let Christmas cookies be fatty and overly sweet the way they’re supposed to be. However, if you’re looking for a semi-healthy alternative to the fat and sugar-laden cookie, read on!
by Becki | December 23, 2010 · 9:32 am
Molasses-Spiked Sirups Kager – Printable version HERE
1 cup (2 sticks) vegan butter, softened
1 cup LOOSELY packed brown sugar
1/4 cup blackstrap molasses
1/4 cup agave nectar
2 tsp cinnamon
1 tsp ground cloves
1/2 tsp baking soda mixed with 1 tsp water
3-4 cups whole oat flour, as needed
1. Cream vegan butter with sugar, molasses and agave nectar.
2. Stir in cinnamon, cloves and baking soda mixture.
3. Add oat flour a little at a time, mixing well after each addition until a stiff dough forms.
I recommend only using 3 cups of oat flour, otherwise the cookies will taste powdery.
4. Roll dough into a log in wax paper and refrigerate for at least one hour.
5. While waiting for the dough to firm up, take a spatula, scrape out any remainder of dough from the mixing bowl and consume – it’s vegan and safe to eat!!!
6. Preheat oven to 400 degrees.
7. Take the dough out of the refrigerator, unwrap and slice into 1-inch thick segments.
8. Bake until lightly browned, about 8-10 minutes.
I was pleased overall with how these turned out, but I still prefer the traditional version. The oat flour made the texture a little powdery, but the flavor was amazing! The combination of molasses and agave in place of corn syrup (as the original recipe asks for) really adds a powerful aroma of spice, and an added benefit of healthy iron, calcium and potassium (plus MUCH more!) to each crispy little cookie.
What’s your favorite Christmas/holiday cookie?