Hygge Gingerbread Cookies
Based on the traditional Scandinavian Pepparkarkor recipe, this strong ginger dough can withstand a lot of kneading, making it perfect for baking with children. Chilling the dough helps prevent the cookies from cracking, however if the wee ones can’t wait that long then they’ll still taste just as delicious. These cookies are perfect for hanging on the tree, though I can’t guarantee they’ll last until Christmas Day!
80g light brown sugar
2 tablespoons honey
1 tablespoon black treacle
1 teaspoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cardamom
Zest of one orange
95g butter (block, not spread)
½ teaspoon bicarbonate of soda
225g plain flour, sifted
1 tablespoon milk
Edible silver leaf on transfer sheets (not loose silver leaf)
Cream all the ingredients except the flour and bicarb in the mixer. You’ll need to scrape around the sides a few times to incorporate everything. Addthe flour and the bicarbonate of soda, and start to mix everything together by hand. Add the milk to bring the mixture together, if it is still a little crumbly add a little more milk until it just bonds. Wrap the dough in clingfilm and chill in the fridge for an hour.
Pre-heat the oven to 180 C, gas mark 4. Cover two baking sheets with non stick paper.
Roll out the mixture on a floured surface until it is 3mm thick. Cut out the shapes with your desired cookie cutter, then place on the sheet. Use a cocktail stick to make a little hole where you want to thread through the twine to hang the cookies from the tree.
Bake in the oven for around 12 minutes, then place on a wire rack to cool.
Once cooled, rub a little water over the cookie with your finger. Take a silver leaf sheet, press it on the cookie and rub it all over until you have lots of little twinkly shards of silver.