Christmas time is on hand. One particular Christmas smell is the gingerbread smell. Our home will certainly smell during the Christmas season with gingerbread.
A very rollable gingerbread dough made from slightly thinner and slightly thicker gingerbread.
- 250 g (0,55 lb) Dansukker light or dark sugar syrup (approx. 2 dl (0,8cup))
- 170 g (0,37 lb) sugar (about 2 dl (0,8cup))
- 1 tablespoon ground cinnamon
- 2 teaspoons of ground clove
- 1 tablespoon ground caramel
- 1 teaspoon ginger powder
- OR, then pack gingerbread flavor
- 250 g (0,55 lb) butter
- 2 eggs
- 600 g (1,3 lb) wheat flour (approx. 1 liter (4 cups))
- 2 teaspoons of baking soda (full of teaspoons!)
Heat the syrup in the pot with boiling sugar and ground flavors. Raise the pot from the fire and mix it with chopped butter. Stir until until it has melted, then allow to cool slightly.
Add eggs one at a time, mix well. Combine flour and baking soda in a large bowl. Add to syrup-butter-egg mixture slowly. Stir and knead the dough carefully. Wrap in plastic wrap and place in the fridge to chill (the dough is quite soft at this point, it cools harder at that moment). Keep the refrigerator at least the next day.
Transfer to a piping bag fitted with a small nozzle, then decorate the biscuits as you wish, using a little edible glitter, if you like. Leave the icing to dry for 1-2 hrs.
- A teaspoonful (tl) is a specific volume (5 ml) in cooking, not just a teaspoon of any size in your kitchen counter. If gingerbread has some kind of soda taste, then you just added too much soda (the teaspoon was too large or you had soda heaped not to the edge).
- You can cook gingerbread until a few weeks past and keep in a refrigerator. You can also successfully refrigerate the gingerbread.