Gingerbread dough

[frualeydis]

I really shouldn't eat the stuff. The bicarbonate can upset ones stomach and teh amount of fat and sugar is enough to make it worse than eating many types of candy. But it's so yummy!
Here's my recipe:
Melt 200 grams of butter together with 3 decilitres of sugar and 1,5 decilitre light syrup.
When melted, pour it into a bowl and let it cool a little.
Add 1,5 decilitre full cream (40% fat) and 1 tablespoon ground ginger, 1 tablespoon ground cinnamon and 1/2 tablespoon ground nutmeg. Blend well.
Then you add approx. 1,2 litre wheat flour (normal wheat flour, no bleaching, no raising agents etc) and 1 tablespoon bicarbonate mixed together.
Let it rest over night.
The gingerbread should be baked in a medium warm oven (200 degrees centigrade)

Edit:
The dough is fairly soft. It should be kept in the fridge over night and at any time you're not using it. It will become very hard there so it needs to be taken out half an hour before baking.
They should be in the oven circa 5 minutes.

Comments

[guyelfkin.livejournal.com]

Then you add approx. 1,2 litre wheat flour

is that 1/2, 1.2 or 1-2?


Not that I knew you could measure flour in litres - I thought letres was just for liquids. Shows how much I know

Then again - I'm still using non-metric weights because I understand them better than metric

Teddy

[frualeydis.livejournal.com]

1 point 2 litres, that is 12 decilitres. We measure everything in litres an deciltres here, ver few have houshold scales for example.

Eva

[guyelfkin.livejournal.com]

Thanks

So if I use a measuring jug marked ff in letres, and just pour in the ingredients until they hit the right mark that would be OK??

Teddy
(not fond of baking but willing to do it for gingerbread)

[guyelfkin.livejournal.com]

marked ff in letres

Oops! I mean "marked off in litres"

Teddy

[frualeydis.livejournal.com]

I added some important information about how the dough turns out.

Eva

[guyelfkin.livejournal.com]

Thanks!

Teddy

[m-nivalis.livejournal.com]

So if I use a measuring jug marked ff in letres, and just pour in the ingredients until they hit the right mark that would be OK??

That's right.

[guyelfkin.livejournal.com]

Ta very much.

Teddy

[lilithsheeba.livejournal.com]

Keep an eye on the owen, it is easy to burn gingerbread.

[guyelfkin.livejournal.com]

OK. It sounds an easier to follow recipe than the last one I tried (with my visiting godson - who insisted we keep some of the *awful* gingerbread until heis parents returned from abroad so his mother could see just how aful it really was....{g})

Teddy

[marymont.livejournal.com]

I presume this is gingerbread for gingerbread houses? Or is it for cookies? I will try to find my recipe for gingerbread cake and post it. I'm looking for a good gingerbread house recipe; you may have just provided it!

Teddy, if you want, I'll convert the recipe for you. I'll have to do it for my "stupid American" self anyway.

[(Anonymous)]

Sweetums, you may want to add that the dough should be flattened out with a rolling pin to be very, very thin for cookies.

/Sara

[mirazandar.livejournal.com]

er bikarbonat hornsalt / hjortetakksalt / ekkerlt hvitt pulver som lukter skarpt, eller er det natron?

[frualeydis.livejournal.com]

Det luktar inte som hjorthornssalt. På svenska heter det bikarbonat, men det går bra med "vanligt" bakpulver också, som jag tror är natriumbikarbonat.

Eva