Norwegian gingerbread cookies
Did you ever wonder how real norwegian gingerbread cookies taste like? Well, here’s the recipe!
1,5 dl dark syrup (dark treacle)
1,5 dl granulated/white sugar
150 g Melange in foil package
8 dl flour
1 teaspoon ground dried ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons natron
In a pan, combine sugar and syrup and bring to a boil. Remove pan from heat. Cut Melange into smaller pieces and stir into the mixture. Let cool and stir in the egg.
Combine flour with natron and the spices and stir into the mixture. Cover the dough before placing it in the fridge to set for at least 12 hours.
Dust your table or counter top with flour. Using a rolling pin, take part of the dough and knead until about 3 mm thick. Use your cookie cutters of choice and make your gingerbread cookies before placing on a baking pan covered with parchment paper or other non-stick surface. You can of course also cut your cookies out in any shape or form you like.
Pre heat the oven to 180 degrees Celcius. Bake for about 8-10 minutes.
If you are making larger sized gingerbread cookies, we recommend dough of around 6 mm thick, baking for around 10-12 minutes in the oven. Do not place thin and thicker cookies on the same tray, as they will bake unevenly.
Decorating your cookies
400 ml dusting sugar
1 egg white
Mix until smooth and place in a cake decorating bag before putting the finishing touches on your gingerbread cookie.
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