This recipe is the one that my Swedish husband’s family has always used; we made them the first Christmas that he was in Canada and they were a huge hit! Great to make thick gingerbread cookies, which you can then use to make your own ice cream sandwiches. Don’t forget you’ll need to start this the day before you need them!
1 1/4 kg flour
1 tbsp baking soda
½ kg butter, softened
3 dl whipping cream
½ kg sugar
½ kg light syrup
2-3 tbsp cinnamon
2-3 tbsp ground ginger
½ tbsp ground cloves
1 lightly beaten egg
- First mix flour and baking soda. Blend in butter with your fingertips.
- In a separate bowl whip the cream to stiff peaks. Fold in sugar, syrup, spices, and egg. Work the flour into the batter. Let sit in a cold spot until the next day.
- Preheat oven to 250C / 480F.
- Work the dough and roll out on a lightly floured surface (for obvious reasons you’ll do this in batches). Cut shapes out with cookie cutters. Place on a parchment lined baking sheet. Bake 5-7 minutes.
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Recipe: Carrie Allard-Levinson
Photo Credit: Deborah Lee Soltesz