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ginger bread cookies

Swedish gingerbread cookies with toffee crumbs

Caroline Vass
Swedish gingerbread cookies are a different take on the classic recipe. Perfect gingerbread taste for Christmas with bits and pieces of toffee crumbles.
Förberedelser 15 minuter
Tillagningstid 12 minuter
Resting time 30 minuter
Total tid 27 minuter
Måltid Cookies, Dessert
Kök Scandinavian, Swedish
Portioner 25 cookies
Kalorier 123 kcal

Ingredienser
  

  • 200 gr soft butter
  • 200 gr brown sugar
  • 100 gr light brown syrup
  • 1,5 tbsp gingerbread seasoning
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground cloves
  • 2 tsp ground cardamom
  • 1,5 tsp bicarbonate
  • 700 gr flour
  • 2-3 tbs chopped caramel

Instruktioner
 

  • Set the oven to 180C/fan.
  • Mix flour, ginger, cinnamon, cloves, cardamom and bicarbonate in a bowl and put aside.
  • Mix butter, brown sugar and syrup in a food processor. Whisk until smooth and airy.
  • Add in the flour into the butter mixture. Mix on a low speed until it becomes a dough. 
  • Crumble the toffee/caramel into crumbs and mix it in with the dough.
  • Roll the dough into a roll and cut into half. Roll in a baking sheet and put it in the freezer to rest for about 30 minutes.
  • Slice the rolls into about two centimetres slices. Put the slices on a fitted baking sheet. Leave about 4 cm gap between them. Bake for about 10-12 min in the middle of the oven.
  • Leave on a rack to cool.
Keyword advent, Christmas, cookies, gingerbread, gingerbread cookies, Swedish