Food soundtrack: Jingle bell rock by Bobby Helms
Its December, the month of jolly. The foods/desserts I most associate with Christmas is without a doubt gingerbread, along side mulled wine or “gløgg” and Lucia buns.
I love gingerbread, in Norway I would buy these tin boxes filled with these delicious cookies with its wonderful Christmas aroma. This year is my first attempt to make my own batch of homemade gingerbread
Now I made mine with eggs so it was very soft. If you want the classic crunchy gingerbread skip the eggs.
- 150 g butter
- 100 ml golden or dark syrup
- 200 ml sugar
- 100 ml cream
- 1 egg (can be skipped if you want crunchy ones)
- 1/2 tsp ground clove spice
- 1/2 tsp ground ginger
- 1/2 tsp ground pepper
- 1 1/2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp baking soda
- approx 450 g all-purpose flour
1. Mix butter, sugar and syrup in a heavy saucepan. Heat up till the butter melts, stir well. Set aside and let cool.
2. Transfer the syrup mix into a mixing bowl the fold in the cream and eggs and spices.
3. Start mixing in the flour but by bit til it become a nice smooth silky dough. Cover and let it refrigerate til next day.
4. When ready with a rolling-pin make the dough nice and thin about 3 mm thick. Cut out desired shapes.
5. Preheat oven to 175 celsius. Bake the cookies for about 10 minutes untill golden brown. Cool down on rack.
6. Use icing sugar to decorate if desirable