Gingerbread factory

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

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