Swedish Gingerbread

While my memory serves me, and before winter expires, I’m chronicling some of the more memorable holiday baking I did. Hopefully this will make next year easier, unless I decide to reinvent the wheel, like usual.

We did a couple of things this Christmas to celebrate my family’s Swedish ancestry, including a family gathering that spotlighted Swedish Christmas food. I had clipped this recipe from a Saveur magazine years ago, but hadn’t yet made it, so it was finally time. There were a lot of desserts at the gathering (that’s how we celebrate!) so I was surprised to see that so many of these delightful cookies had been eaten. I worried that the amount of cloves would deter the kids, but quite the opposite: it made them distinctive and delightful. I can’t wait to make them again. A new Christmas favorite! Saveur reports getting this recipe from an 80-year-old bakery in Stockholm called Vete-Katten. Worth a visit!

swedish gingerbread saveur

Swedish Gingerbread Cookies

34 c. flour
3 t. ground cloves
12 t. ground cinnamon
12 t. ground ginger
14 t. baking soda
11 T. unsalted butter, softened
1 c. packed dark brown sugar
12 c. golden syrup or dark corn syrup
12 c. heavy cream
2 c. confectioners’ sugar, sifted
1 t. fresh lemon juice
1 egg white, lightly beaten

  1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the reserved spice mixture and the heavy cream in 3 alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each half into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour. (Can be refrigerated for up to 2 days, and in fact, we still rolled some out 5 days later, and they were great.)
  2. Heat oven to 350°. Unwrap 1 disk of dough and place on a floured work surface. Using a rolling pin, roll dough to a 1⁄8″ thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2″ apart on parchment paper–lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
  3. To make an icing, if you like, whisk confectioners’ sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer icing to a resealable plastic bag (or a pastry bag). Snip off a bottom corner of the bag and pipe icing onto cookies in a decorative pattern.
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