Gingersnaps
A Christmas Classic from Copenhagen
Ingredients
Cookies
- 1/2 tbsp cardamom pods (or 1 tsp of ground cardamom)
- 1.25 sticks butter
- 1 cup sugar (white, brown or a mixture)
- 2.5 tbsp golden syrup (light corn syrup)
- 1 tbsp treacle (dark corn syrup)
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tbsp ground cloves
- 1/2 tbsp bicarbonate of soda (baking soda)
- 6.5 tbsp water
- 3.5 cups plain (all-purpose) flour
Icing (frosting)
- 1 egg white
- 1.75 cups icing sugar (powder sugar)
- 1 tsp lemon juice
Instructions
Cookies
- Lightly crush the cardamom pods so that the seeds can be emptied out.
- Grind the seeds in a pestle and mortar for a couple of minutes.
- Mix the butter, sugar, syrup and treacle in a large saucepan. Heat gently until the butter melts, stirring continuously.
- Turn off the heat, add the spices and mix thoroughly.
- Add the baking powder and stir again.
- Add the water and stir once more.
- Add the flour and stir thoroughly until it is completely mixed in.
- Empty the mixture into a bowl. When cool cover with cling film (food wrap) and then leave the dough to rest in the fridge overnight or, if you can, even longer (a week is ideal).
- Preheat the oven to 200°C (400°F, gas 6, fan 180°C).
- Take a small portion of the dough for a test bake and return the rest to the fridge. The dough will be very firm and hard to roll initially. Knead it to soften it a bit, but it is easier to work when it is cold and fairly stiff.
- Roll it out thinly on a lightly floured surface or onto greaseproof paper. Cut into shapes using a biscuit (cookie) cutter.
- Lift the biscuits on to cold baking trays (cookie sheets), lightly greased if not using greaseproof paper. Bake for 5-8 minutes until golden brown. Keep an eye on them as they burn very easily, but they should be crisp.
- If the test batch spreads out and the biscuits lose their shape, add some more flour and do another test bake.
- If the test batch is good, remove enough dough for another batch and return the rest to the fridge. Bake in batches until all the dough is cooked.
- Once baked, leave to cool for a minute or two and then transfer to a wire rack to cool completely.
Icing
- Whisk the egg white in a large bowl until frothy. Using a large spoon or a mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately.
- Spoon the icing into a piping bag fitted with a small nozzle and pipe away! Icing is harder than it looks so, unless you are a very experienced icer, I recommend keeping the designs really simple!
Notes
Recipe from swedishfood.com