Gingerbread recipe!

I’ve just made gingerbread for Christmas thought I would share my recipe with you. It’s a basic recipe that tastes really good on its own, but you can definitely play around with the spice mix a bit. I eliminated the dry, grounded bitter orange peel because I have a severe allergy to citrus fruits. Remember that this recipe takes a bit of time to make since the dough need to rest for 24 hours before you actually make the cakes.
Ingredients:

  • 125gr butter
  • 3 tbsp dark syrup 
  • 3/4 dl water
  • 2dl granulated sugar 
  • 1 teaspoon bicarbonate 
  • 2tsps cinnamon 
  • 2tsps dry ginger powder
  • 2tsps bitter orange peel
  • 1 tsp clove
  • 8dl flour

Instructions:

  1. Measure the water, syrup and sugar in a small pot and bring it to a boil. Boil for about 1 minute and the put it aside to cool. 
  2. Put the butter into the pot and allow it to melt while the pot cools down. 
  3. Measure all the dry ingredients in a cake mixer, with the bread hook or cookie hook on. 
  4. Once the butter has melted, and the pot has cooled of a bit, whisk everything together a bit.
  5. Put the liquid into the cake mixer and start it. First on low and the turn it up to medium.
  6. Wrap the dough in cling film and let it rest in the fridge for about 24 hours.
  7. Before you start rolling out the dough, put the oven on 200 degrees Celsius, 390 Fahrenheit.
  8. Roll out the dough and use different types of shapes to make the cookies.
  9. Bake the cookies in the oven for 3-5 minutes at 200 degrees centigrade.

This recipe makes about 100-150, depending on how thick you roll the dough (and how much dough you eat 😉)

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