Swedish gingerbread

I’ve had to admit that there is no stopping Christmas, it’s coming whether you’re ready or not. So this week , to get into the “Christmas spirit”, I baked a batch of Swedish traditional gingerbread biscuits. In Sweden you can simply get your dough from the nearest grocery store, but that’s cheating. Anyway, as that option isn’t available here I’ve had to make my own. I follow a recipe from a cook book by Anna Bergenström simply called Anna’s Mat (Anna’s Food), it’s considered a classic by now. What I like about Anna’s Mat is that she writes so casually about her food and simply admits that her old grandmas recipe for gingerbread failed and was handed to the children for them to use as play-do (yum!). She has instead come up with her own way, pretty much flipping the process around. This is how to make Anna’s ”Eksta pepparkakor”: (Note that these gingerbread actually haven’t got any ginger in them!)

You will need the following:

4 dl sugar

2 dl golden syrup

2 dl water

250 gram margarine or butter

2 tbsp. cinnamon, 1 tbsp. ground cumin and 1 tbsp. ground cloves

1 tbsp. bicarbonate of soda

13 dl cake flour (+more for later)

Measure up sugar, golden syrup and water in a pot. Bring to a boil and remove from heat (once sugar has dissolved). Slice the margarine or butter and place in large bowl together with the spices. Pour over the sugar solution and leave for the margarine/butter to melt, stir and let cool to room temperature. Mix the bicarbonate of soda with the flour that will then go into the mixture. Stir well. This mixture is rather runny but it’ll firm up as the flour swells. Leave covered in refrigerator overnight. Next day take about a quarter of the dough at a time. Work the dough smooth, add some flour if it’s sticky. Put flour on the table and the rolling pin, roll out nice and thin. Use cookie cutters to take out biscuits and place them on baking tray. Bake on 200-220 C for 4-6 min, watch carefully as they easily burn. You could always decorate them with icing, I couldn’t be bother though, too much job for a lazy baker!

I use my typical swedish cookie cutters.
Store in an airtight tin. Enjoy!

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