Skåne gingerbread

25/12/2014 18:57

Skåne gingerbread, also called Breakfast / Lunch gingerbread ... is something that might be a little older generation is more accustomed to, but appreciated by all. Tastes the best as freshly made, with a little butter and cheese on, or maybe some figs or orange marmalade too. I think so anyway. A little milder taste of gingerbread, softer and fuller. I baked them at home and at Media Markt this weekend. Feel free to test when you are tired of the usual hard variant, but still want to spread Little Christmas scent in the home.

Recipes for 30-50pcs depending on the size you choose.
2 cups light syrup
1/2 cup brown sugar
1 cup sugar
75 grams of butter
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 egg
1 egg yolk
1 cup cream
1 teaspoon baking soda
1 1/2 teaspoons baking powder
10 cups bread flour

Here's how: Boil the syrup, brown sugar and regular sugar. Add the butter and let melt. Pour it directly over the spices (cinnamon, cloves, ginger) in a bowl. Whisk together eggs, egg yolk and cream. Stir into the bowl with the spice mixture. Let stand until it has cooled down, but stir in now and then. In another bowl, mix bicarbonate and baking powder with half of the flour. Stir into the batter. Work the rest of the flour with the help of electric mixer or by hand. Let the dough rest in the refrigerator for at least one day wrapped in plastic wrap. The day you will bake the gingerbread, shape the dough into small balls, put them on baking paper, flatten with your hand and bake for about 10 minutes at 190 degrees C. Remember that time in the oven varies depending on how big you choose to make these .

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden