Last weekend my Danish friend came down from London with her little girl and we turned our kitchen into a proper gingerbread factory. Every year when I was little me and my cousins had a gingerbread making day at my mormor Inger’s house, those were the best days.
This is a Swedish recipe. Swedish gingerbreads are thinner and tastier than any other ones I have ever tasted. They have more spice in them and are only eaten in December. There’s a gorgeous sponge version too that is amazing with some dolcelatte or gorgonzola.
When the kid’s had enough of making angels and elk’s me and my friend freestyled a little making winter gloves.
We melted butter, syrup and sugar then place in a food mixer and added the cream and spices. Mixed flour and bicarbonate separately and added to the mixture. It needs to rest for a day in the fridge before you start baking.
- 2 dl / 200 grams of butter
- 1 ½ dl / 150 gram dl golden syrup
- 3 dl / 300 grams sugar
- 1 ½ /150 gram dl cream
- 1tbs ground ginger
- 1 tbs ground cinnamon
- ½ tbs ground clove
- ½ tbs ground cardamom
- 1 tbs bicarbonate of soda
- 10 dl / 1 kilo of plain flour