Wednesday, January 4, 2012

Norwegian Ginger Bread Cookies


Norwegian Ginger Bread Cookies are crunchy and hold a lot of flavor. There are many different recipes for these and most of them will have you boiling the first five ingredients together. I didn’t like all the work of cooking the dough before baking it and found this recipe in a magazine about 15 years ago and have been making it ever since. It is perfect for any shape and for any house, train or village (yes I have make all that, but unfortunately have absolutely no pictures of them).

For this recipe you will need a measuring cup that shows metric measurements. At the bottom of the page is one that I will recommend.

  • 1 1/2 deciliter Melted Margarine
  • 1 1/2 deciliter Dark Syrup (the link is for a light type, if you can get dark it is better)
  • 1 1/2 deciliter Brown Sugar
  • 1 1/2 deciliter Sugar
  • 1 1/2 deciliter Cream
  • 3 tsp Cinnamon
  • 2 tsp Clover
  • 2 tsp Ginger
  • 2 tsp Cardamom
  • 1 tsp Baking Soda
  • 9 1/2 deciliter All Purpose Flour

Mix it all up and let sit cold for 24 hours. Roll out till 1/8 of an inch using more flour and make cookies using cookie cutters.

IMG_9748 IMG_9749IMG_9768IMG_9765IMG_9766IMG_9763IMG_9764IMG_9769

Bake at 375-390 degrees Fahrenheit for 7-11 minutes.

They are to brown evenly and you might have to experiment with temperature and time. This is due to the different ovens and altitudes that you have.

If you would like to make a house like what I made you will have to find a template somewhere online.


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