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.
- 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
- 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.
- Put the butter into the pot and allow it to melt while the pot cools down.
- Measure all the dry ingredients in a cake mixer, with the bread hook or cookie hook on.
- Once the butter has melted, and the pot has cooled of a bit, whisk everything together a bit.
- Put the liquid into the cake mixer and start it. First on low and the turn it up to medium.
- Wrap the dough in cling film and let it rest in the fridge for about 24 hours.
- Before you start rolling out the dough, put the oven on 200 degrees Celsius, 390 Fahrenheit.
- Roll out the dough and use different types of shapes to make the cookies.
- 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 😉)