Gingerbread Cookies Swedish Recipe

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Gingerbread cookies swedish recipe. Gradually beat into creamed mixture. Add the lukewarm spice liquid. 1 teaspoon bicarbonate baking soda 1 gingerbread mix aka grounded cinnamon nutmeg clove cardamom ginger fennel anise all together around 14 g melt the honey and the margarine together not hot just melted and mix it with the powdered sugar with the egg and lastly the spices.

Heat a medium saucepan on med and melt the butter but do not burn. This dough can be kept in the fridge for a week or frozen for up to a 3 months. Then work in flour and salt and work it all until you get a smooth shiny dough.

Add the sugar syrup and water to a pan and heat the ingredients until they start to bubble. Then mix in the baking soda and salt. When just melted remove from heat and whisk in the gingerbread spice brown sugar white sugar molasses and maple syrup.

Stir together flour baking soda and salt in a medium bowl. Blend the flour and bicarbonate and the stir into the butter and sugar mixture. Boil water syrup cloves cinnamon ginger salt and bicarbonate of soda for a minute while stirring.

Stir gently until the butter has melted. Gingerbread the decorative version of the 3. Beat butter and sugar in a mixer.

This lovely aromatic spice is a must for the swedish gingerbread cookies so don t skip it. Basic gingerbread dough for approx. Beat butter sugars syrup cinnamon ginger cardamom and cloves until creamy and lighter in color about 1 2 minutes.