Gingerbread cookies


(about 50 pieces)

70 g dark Muscovado sugar
½ dl molasses
½ dl water

Heat the ingredients in a small sauce pan and bring to a boil.

75 g butter

Cut into small pieces and give into a bowl.

5 g ground ginger
5 g ground cinnamon
3 g ground clove
4 g ground cardamom

Add to the butter in the bowl.
Pour the slightly cooled sugar-syrup into the bowl and mix well until butter has dissolved
Let the mix cool down to room temperature.

1 tsp baking soda
150 g buckwheat flour
10 g fine psyllium husk

Add to the liquid and mix well for about two minutes.
Cover the bowl with cling film and let the dough rest over night in the refrigerator.

Buckwheat flour for cookie cutting

Roll the dough until 1-2 mm thick on a generously floured surface.
Cut the cookies with your favourite cookie cutters and place on a baking sheet covered with baking paper. Brush off excess flour.
Bake cookies in the centre of the preheated oven at 200°C for 5-7 minutes.
Let the cookies cool.

Serve with Glögi and enjoy!

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