Not all gingerbread recipes contain pepper. And it's a bit strange! We make a traditional recipe with pepper and the spices that should be in the best gingerbread. We also make double peppered gingerbread, and with extra ginger. It is best to make the gingerbread dough the day before. Then the dough will set, the flavors will mix well, and the dough will be easier to work with. The number of servings for one is equivalent to xx gingerbread cookies.
Ingredients
- 2 dl sugar
- 1 dl light syrup
- 1 dl water
- 180 g butter
- 10 dl plain white flour
- 4 tsp black pepper
- 1 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp ground cloves
- 3 tsp baking powder
Method
- Boil the sugar, syrup and water to a saucepan. Melt and stir in butter and set aside to cool down.
- Mix together flour, baking powder and spices. If you want classic gingerbread cookies, halve the amount of pepper.
- Mix the flour mixture with the sugar mixture. The dough should be firm and smooth, but not hard. Place to a bowl and leave overnight in the fridge.
- Roll out and shape into little gingerbread cookie men and ladies, or whatever you like.
- Bake in the middle of the oven at 175 degrees celsius until they are dark brown and crispy. How long this takes depends on your oven and how thick the cakes are. Ours usually take approx. 7 minutes.
