These are my favourite gingerbread for Christmas.. I have had them as long as I can remember.
Swedish ginger breads are thin and crispy and take 2 days to do, because the dough needs to mature and trust me when I say the maturing makes all the difference.
If you want Anna Thins like cookies/ biscuits and how we Swedes have pepparkaka , this is it.
Pepparkakor ca 100 biscuits
100 gram butter
250 ml brown sugar
100 ml golden syrup or golden corn syrup or dark corn syrup o ljus sirap or honey or maple syrup . Yes, you will get bit of different flavor depending what you use.
100 ml cream
2 teaspoon ground ginger
2 teaspoon ground cinnamon
2 teaspoon ground clove
2 teaspoon bicarbonate soda / baking soda
about 850 ml flour
Cream butter , sugar and syrup in a bowl. Add cream and spices and combine. Mix 400 ml flour with the bicarb and combine. Now add as much flour as you need to get a soft, smooth and slightly tacky dough. Wrap in plastic and leave for at least 8 hours. Now dived the dough into 2 balls, dust with flour and start rolling one of the dough out thin as in 2-4 mm thick ( we say tablecloth thin here, leaf thin is even thinner), cut out shapes and lay them on a baking tray with baking paper. Bake at 200 C or 175 C in fan assisted oven for 8 minutes. You need to keep an eye on them, they go from perfect to burnt rather quickly. Leave to cook on tea towel or a rack.
Oh and if you after 100 biscuits still have dough left and dont want to bake more, you can pop it back in the fridge, it holds for 4 days or you can freeze it.
For the love of Cheese!