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Wednesday, December 04, 2013

Auntie Harriet's Gingersnaps

It's time to share the best gingersnap recipe. Please make a tradition of baking these little wonders at least once every year!
Auntie Harriet's Gingersnaps 300 gram butter 5 dl sugar 1 dl swedish dark syrup 2 dl water 1 msk ginger 2 msk cinnamon 1 msk cloves 2 tsk cardamom 1 msk baking soda 1,5 liter all purpose flour This is how you do it: 1. Mix sugar, butter and syrup until nice and fluffy 2. Add water, ground spices, baking soda and flour 3. Work the dough until well mixed and "even" The dough will be a bit "loose" 4. Let dough rest in fridge over night 5. Grab a small piece of dough and with a rolling pin, roll the dough out to 2-3mm thickness. 6. Bake cookies in the middle of oven, 4-5 minutes in 225*C. 7. Let cookies cool down before moving from baking sheet.

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