But for those of you who are still planning to bake gingerbread this year, I of course have another recipe. It comes from my mother's aunt Valborg and is a fantastic recipe where you boil some of the ingredients, which makes the taste of the spices a little extra prominent.
You need
4dl granulated sugar
1.5 dl water
3 tbsp light syrup
250g butter
1 tsp ground cloves
1 tsp cinnamon
1 tsp ginger
1 tbsp baking soda + 2 tsp water.
1 to 1.3l flour
Boil sugar, water, syrup and spices and butter. Let cool and mix in 1 tbsp baking soda that you have mixed with 2 tsp water.
Stir in the flour, enough for baking too so save a couple of deciliters.
Let the dough swell in a cool place overnight.
Tip: Put a little cooking oil in the measuring cup first and then measure up the syrup, then it releases easily from the measuring cup.
Then bake the cookies as usual. Thinner for gingerbread to be eaten, thicker for cookies to be hung in the tree and or garnished.
Bake at 220*C for about 5 minutes until the cookies have a little color.
The rolling pin in the picture is a cherished possession, I got it from my grandfather, it was my grandmother's and she in turn had received it as a gift from "Uncle Jon Mas'n in Lillberget" he built his own lathe and then made things of such quality that they are still used well over 100 years later.
The cookie cutters come from Storstålka in Jokkmokk.
This is how you make icing:
Whisk one egg white, 1 tsp vinegar and about 4dl powdered sugar vigorously.
I wish you good luck with this year's gingerbread and I hope that you will find that Valborg's recipe is really good and that it will also become a favorite of yours.
