Back with another Swedish recipe for the holiday season. This is a classic gingerbread recipe without egg. For a smoother looking cookies make sure you use a food processor. I mixed mine by hand and it took a while for the sugar to combine smoothly with the butter. I didn't mind them looking more homemade than the smooth ones on the supermarket. Enjoy!
You need:
5 dl sugar
1 dl light or dark syrup
1 tablespoon ground ginger
2 tablespoons ground cinnamon
1 tablespoon ground spoon
2 teaspoons whole or even cardamom
1 tablespoon bicarbonate
2 dl of water
1.5 liters of wheat flour
Method:
Mix the butter, sugar, and syrup until you form a smooth. dough First mix the spices and the bicarbonate, then the water and finally add of the flour. Use the food processor, but do only 1/2 batch at a time.
Leave the dough covered in the refrigerator for at least one day.
Obtain a piece of dough at a time. Lay the dough smoothly on the floured baking table and chop it thinly. Take out the cookie pieces place them on cold oven plates with baking paper.
Bake in the middle of the oven for 4-5 minutes. Store the gingerbread in jars with a lid in the room temperature.
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