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Gingerbread II

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Ingredients for 20 servings:

  • 300 g butter/margarine
  • 4 dl sugar
  • 1 dl syrup
  • 1.4 dl water
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • 1 tbsp clove(s), ground
  • 2 tsp baking powder
  • 1.2 liters of flour (wheat flour)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Pepparkakor

Cream butter or margarine, sugar, and syrup until soft. Add water, spices, and baking powder, and fold in the flour. Wrap the dough in foil and let it rest in a cool place for at least 1 day. Roll out the dough thinly and cut out shapes. Bake the gingerbread at 200-225°C for about 5 minutes. Let cool on the baking sheet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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