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Traditional Norwegian Gingerbread Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I know the recipe is a little vague, but that's how my great-grandmother passed it on, and we have made it this way since...I guess it started out without electric mixers, but it's so much easier if you use one..! These get nice and crunchy, and are good as they are, but please decorate with a mix of confectionary (powdered) sugar and a few drops water (or egg white).

I know the recipe is a little vague, but that's how my great-grandmother passed it on, and we have made it this way since...I guess it started out without electric mixers, but it's so much easier if you use one..! These get nice and crunchy, and are good as they are, but please decorate with a mix of confectionary (powdered) sugar and a few drops water (or egg white).

Ingredients

Serves: unknown

Metric Cups
  • 200 millilitres water
  • 100 millilitres maple syrup
  • 235 grams caster sugar
  • 2 grams cinnamon
  • 2 grams ground ginger
  • 2 grams ground cloves
  • 2½ grams bicarbonate of soda
  • 325 grams unsalted butter
  • flour
  • 7 fluid ounce water
  • 4 fluid ounce maple syrup
  • 8⅓ ounces superfine sugar
  • ounce cinnamon
  • ounce ground ginger
  • ounce ground cloves
  • ounce baking soda
  • 11½ ounces unsalted butter
  • flour

Method

Traditional Norwegian Gingerbread Cookies is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Water, syrup and sugar in a pan, bring to boil. Pour into the mixer, let cool a little. Put in spices and bicarb, and the butter.
  • Let your mixer run. Add flour until a firm dough, so firm that you can make a ball of it. Let the dough rest, and wrap it in clingfilm. For best possible result, this dough should rest overnight.
  • Dust some flour on to the baking surface, and use a rolling pin to make a very thin "sheet". Then use the cookie cutters of choice, transfer to tray with bake-O-glide or other baking paper.
  • Oven: 180 C (350 F), just a few minutes. If you make them as thin as they should be, just about 5-6 minutes is enough.
  • Water, syrup and sugar in a pan, bring to boil. Pour into the mixer, let cool a little. Put in spices and bicarb, and the butter.
  • Let your mixer run. Add flour until a firm dough, so firm that you can make a ball of it. Let the dough rest, and wrap it in clingfilm. For best possible result, this dough should rest overnight.
  • Dust some flour on to the baking surface, and use a rolling pin to make a very thin "sheet". Then use the cookie cutters of choice, transfer to tray with bake-O-glide or other baking paper.
  • Oven: 180 C (350 F), just a few minutes. If you make them as thin as they should be, just about 5-6 minutes is enough.
  • Tell us what you think