Xmas baking: the mandatory recipies

 

Gingerbread 

  • 450 ml golden syrup
  • 450 ml caster sugar
  • 1 egg
  • 4 tsp ground cloves
  • 6 tsp cinnamon
  • 4 tsp ground ginger
  • 4 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 300 g butter, room temp.
  • 1.3-1.5 litres wheat flour

Boil the syrup, let it cool.

Mix the butter, sugar, egg, and spices with the syrup

Add 1.3 l flour (save the rest)

Mix well until everything’s combined

Chill until the next day

Roll out thinly and cut out shapes. Place on grease proof paper and bake for 8 minutes at 180 degrees. (This can vary a lot between ovens so keep an eye on them!). 

Allow to cool on a rack, keep in an airtight container.

Saffron buns

Dough #1

  • 50 g butter
  • 50 g yeast (fresh)
  • 1 tbsp sugar
  • 1 tsp salt
  • 1.2-1.3 l flour

Melt the butter and add the milk. Heat to 37 degrees. Add the yeast and stir until dissolved. Add he sugar, salt, and flour (a little at a time). Cover and let rise for an hour.

Dough #2

  • 1 g saffron
  • 1 sugar cube
  • 125g butter
  • 150 ml sugar
  • 1 egg
  • 0.5 l flour

Pound the saffron and sugar cube in a mortar and pestle. Mix butter and sugar until it’s white and porous. Add the egg and saffron.

Mix the two doughs and the remaining flour. Work the dough well. Divide into approximately 40 pieces, shape into lussekatter. 

Decoration 

  • Raisins
  • Beaten egg

Add the raisins to the lussekatter and brush with the egg. Let rise for 20 minutes. Bake for 7-9 minutes at 225 degrees.

And the bonus one: toddler snacks!

Sugar free, vegan chocolate balls

  • 200 g dried apricot
  • 75 ml peanut butter
  • 2 tbsp vegetable oil
  • 1 tbsp cocoa powder
  • Dessicated coconut

Mix in a blender. Shape into approximately 20 balls. Roll in Dessicated coconut.

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