2 large rolls of gingerbread dough
Olle is a legendary gingerbread baker from Gothenburg. They are reminiscent of the gingerbread cookies from the Gothenburg bakery - crisp and delicious - but these are without oranges. The trick to making the gingerbread cookies really crispy is to roll them thin and bake them on buttered baking sheets. Baking only takes a few minutes, because the cookies are so thin. Then store them in an airtight jar at room temperature. This recipe makes two substantial rolls of gingerbread dough, so it should last all Christmas and for several gingerbread cookies. One tip is to give some dough as a gift to someone; it is usually always appreciated with a good homemade gingerbread dough at Christmas time. I use an electric bread/meat slicer and have the thickness set to very very thin.
YOU NEED
- 400 g room temperature (mjukt) Swedish Butter
- 550 g strösocker
- 3 dl light syrup
- 1 ¼ cup whipped cream
- 1 ¼ cup water
- 4 tbsp Leila's Gingerbread Spice
- ¼ dl freshly squeezed lemon juice (1 small lemon)
- 3 teaspoon bicarbonate
- 1 360 g (21 dl) flour
- melted butter for brushing the baking paper.
WHAT TO DO
- Stir the butter in a dough mixer with the sugar, add the syrup.
- Boil cream and water together Leila's Gingerbread Spice. Allow to cool slightly and then mix with the butter mixture. Add the lemon juice.
- Mix the bicarbonate with the flour and add a little at a time to the butter mixture so that the flour is kneaded in gradually.
- Make two large rolls of the dough on a baking table and wrap it in plastic film (the dough will be quite loose but will then set in the fridge as the flour swells). Let it rest in the fridge at least 1 24 hours, but preferably longer.
- Preheat the oven to 220 grader, hot air.
- Roll out the dough very thin on a floured board.
- Cover a tray with baking paper, brush the paper with melted butter. Add the gingerbread cookies.
- Bake the gingerbread until golden (not too long, then they become bitter) in type 2-3 minutes and let them cool on the tray.