Skånegingerbread,alsocalledBreakfast /Lunchgingerbread...is something thatmight be a littleoldergeneration ismoreaccustomed to,but appreciatedby all.Tastes the best asfreshly made, with a little butterand cheese on, or maybe somefigs ororange marmaladetoo.I think soanyway.A littlemilder tasteofgingerbread,softer andfuller. I bakedthemat home and atMedia Marktthis weekend.Feel free to testwhenyou are tired ofthe usualhardvariant, but still want to spreadLittle Christmasscentin the home.
Recipes for30-50pcsdepending on the sizeyou choose. 2 cupslight syrup 1/2 cupbrown sugar 1cup sugar 75grams of butter 2 teaspoonsground cinnamon 1teaspoon groundcloves 1 teaspoonground ginger 1 egg 1 egg yolk 1cup cream 1 teaspoonbaking soda 1 1/2teaspoons baking powder 10cupsbread flour Here's how:Boil thesyrup,brown sugar and regular sugar.Add the butterand letmelt.Pour itdirectly overthe spices(cinnamon, cloves, ginger) in a bowl.Whisk togethereggs, egg yolk and cream.Stir into thebowl with thespice mixture. Let standuntil ithas cooled down, but stirinnow and then. In another bowl, mix bicarbonateandbaking powderwithhalf of the flour. Stir into thebatter.Work therest of the flourwith the help ofelectric mixeror by hand.Let the doughrest inthe refrigeratorfor at leastone daywrapped inplastic wrap.The dayyou will bake the gingerbread, shape the dough intosmall balls, put them on baking paper, flattenwith yourhandand bake forabout 10 minutesat190 degreesC.Remember thattimein the ovenvaries depending on howbigyou choose tomake these.