Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many different kinds — from the darkest, densest cakes made with robust molasses and stout beer to the lightest, most delicate cakes flavored only with brown sugar and a hint of ground ginger. This recipe gives a mild flavour (feel free to add more spices!)
This easy recipe for gingerbread is great for baking with children, and it makes a lovely homemade Christmas present.
- 250 grams sugar
- 2 dl light syrup (250 grams)
- 1 tablespoon cinnamon
- 1/2 tablespoon grounded ginger
- 1/4 tablespoon grounded cloves
- 250 grams butter (room temped)
- 1 tablespoon natron
- 2 eggs
- 650-800 grams wheat flour
- Mix sugar and syrup in a saucepan, and bring to light boil
- Add cinnamon, ginger, cloves and mix into the mixture in step 1.
- Mix in the natron into the mixture in step 2.
- Pour the hot mixture over the room temped butter, and mix until smooth.
- Whip the eggs together and pour into the mixture.
- Add the flour, little by little.
- Let the dough sit for some hours in the fridge.
- Have fun making your ginger breads!
- Cook for 7-10 minutes in the middle of the oven, 200-225 degrees
Feel free to use more ginger, cinnamon and cloves! This recipe gives pretty mild ginger breads. Remember to store in an airtight container. A trick to keep them crispy is to add some neutral bread (or tortillas) into the box.
You can also garnish the cookies with glaze (water mixed with powdered sugar). Play around and have fun!
If you want crips cookies: Roll out very thin
If you want soft cookies: Roll out more thick
If the dough is too sticky: Chilling should help
WHAT IS YOUR…
What is your favorite cookies? Comment below so I can do a recipe inspired by them. Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you!), and if you make it at home share it on Instagram with #alalinn som I can see!