Christmas cookies

Swedish Christmas cookies, that will fill your home with those incredible spices.

Gingerbread cookies

This recipe will make approximately 20 cookies depending on how think or thick you end up making them. They will last at least a week in a tin or tupperware, although I dare say they might be eaten faster than that.

Ingredients:

175g butter

70g sugar (I used coconut)

30ml molasses or dark syrup

1/2 peeled chopped almonds (optional)

1,5 tsp ground cinnamon

0,5 tsp ground ginger 

1 tbsp cardamon

1/4 tsp ground clove

small pinch or grind of black pepper (optional)

1 tsp salt

1 egg

0,5 tbsp baking powder

200g flour (I used semi whole wheat spelt, but you can use fully white - unbleached)

Instructions:

1. Melt the butter, sugar, and spices in a thick bottomed pan.

2. Add the flour, salt and baking powder to a mixing bowl and pour over the butter and spice mixture - mix.

3. Now crack in the egg - mix. Allow to sit and cool.

4. Once cool, put in fridge for 2-5hours (the longer the more flavour develops). 

5. Take out the dough at least 30min before you plan to bake them. Divide the dough into 3 or 4 sections. Use a little flour to roll out the dough.

6. Roll each out to a think layer and use cookie cutter forms or just a tea cup to create the cookies.

7. Bake at 175C (356F) for 10-14min, depending on how crisp/ soft you want them.