Swedish Gingerbread Cookies

Method

1. 1
   • butter130 g
   • brown sugar150 g
   • molasses1 dl

   Melt the butter and molasses — Melt the butter with the brown sugar and molasses in a saucepan over low heat, stirring until smooth. Remove from the heat and let cool for 5 minutes.

   ⏱5 min
2. 2
   • heavy cream1 dl
   • baking soda1 tsp

   Add cream, spices and soda — Stir in the cream and the spices. Mix the baking soda with a splash of the warm mixture, then stir it back in.

3. 3
   • wheat flour450 g
   • salt1 pinch

   Form and chill the dough — Sift in the flour and salt and work into a smooth dough. Wrap and chill for at least 2 hours, or overnight.

4. 4
   • baking soda1 tsp

   Roll and cut the cookies — Roll the dough out very thinly on a floured surface and cut into shapes with cookie cutters. Place on lined baking trays.

5. 5

   Bake until golden — Bake at 175°C for 6-8 minutes until just golden at the edges. Cool completely on the trays; the cookies crisp as they cool.

   ⏱8 min