Wednesday, December 20, 2006

Ginger Cookies

On request, my ginger cookie batter. Note: This is not a low-glycemic cookie, quite the contrary, and I don’t eat these any more. The family members who don’t have messed up metabolisms are happily chewing away, although we normally reduce this amount by at least 50%. This makes a LOT of cookies.

Christmas ginger cookies
About 250 cookies

300g butter
5 deciliters (400grams) sugar
1 dl syrup or molasses
2 tablespoons ginger
2 tablespoons cinnamon
2 tablespoons cloves
1 tablespoon cardamom
2 deciliters water
1 tablespoon “natron” (NaHCO3 ) also known as baking soda
1,6 liters (ca 800 grams) fine wheat flour

Stove temperature: 200 degrees Celcius
Baking time: 5 minutes

Mix butter, sugar and syrup intil it’s soft. Add water, spices and baking soda and work the flour in well. Let the batter rest somewhere cool at least 12 hours or 1-2 days under some kind of wrapping. Use a rolling pin and make the dough into thin sheets, use flour to keep it from sticking. With cookie cutters, make cookies of different sizes and shapes and transfer them carefully to baking sheets.

Bake the cookies for 5 minutes at 200 degrees Celsius, and cool them on the sheet. Decorate with icing.

2 deciliters powder sugar
½ eggwhite
Some drops of vinegar

Mix all ingredients until smooth and shiny. Make a cone out of paper and fill with icing, use this to decorate the cooled cookies. Have fun!


Luca said...

I've just found some cardamom (quite hard to find here!), as soon ad I get back to my house I'll try this recipe. Hope that my average cooking skill sould be enough for an attempt!

Torill said...

My daughter (not yet lev 300 in cooking) made her first batch this year, and they came out great! The toughest part is the rolling, if the dough gets too warm it sticks to everything, and falls apart. Cool it down, and remember to use flour to unstickify the stuff.