Ginger thins / Pepparkaka

28

Makes approximately 150 biscuits depending on thickness and size.

200g butter or margarine
250ml sugar
100ml treacle2tsp ground cinnamon
2tsp ground ginger
1tsp ground cloves
50ml water
2tsp bicarbonate of soda
1 egg
800-900ml plain flour

Day 1:

1. Place the butter in a saucepan.

1. Place the butter in a saucepan.

2. Add the sugar.

2. Add the sugar.

3. And the spices.

3. And the spices.

4. And finally the treacle.

4. And finally the treacle.

5. Warm on low heat.

5. Warm on low heat.

6. Until the butter has melted.

6. Until the butter has melted.

7. When the butter has melted, set a side to cool.

7. When the butter has melted, set a side to cool.

8. When the butter mixture has cooled, mix the bicarbonate of soda with the water in a glass.

8. When the butter mixture has cooled, mix the bicarbonate of soda with the water in a glass.

9. Stir well.

9. Stir well.

10. Add it to the butter mixture and stir it in.

10. Add it to the butter mixture and stir it in.

11. Add the egg.

11. Add the egg.

12. And stir it in.

12. And stir it in.

13. Add almost all the flour (approximately 750ml).

13. Add almost all the flour (approximately 750ml).

14. Mix it in, gradually add more flour until it forms a dough.

14. Mix it in, gradually add more flour until it forms a dough.

15. The dough will be very soft.

15. The dough will be very soft.

16. Wrap in cling film or put in a food bag. Keep in the fridge over night.

16. Wrap in cling film or put in a food bag. Keep in the fridge over night.

Day 2:

Preheat oven to 175oc.

17. Prepare to make the biscuits by getting: dough, some flour, cutters, rolling pin.

17. Prepare to make the biscuits by getting: dough, some flour, cutters, rolling pin and a spatula.

18. Flour the table and place a bit of the dough on it.

18. Flour the table and place a bit of the dough on it.

19. Sprinkle the top with some flour and start rolling. The thinner the biscuits the nicer, I usually roll until I can see the table through the dough.

19. Sprinkle the top with some flour and start rolling. The thinner the biscuits the nicer, I usually roll until I can see the table through the dough.

20. When you're happy with the thickness of the dough, cut shapes.

20. When you’re happy with the thickness of the dough, cut shapes.

21. Gently remove the surplus dough. I usually roll it away with my fingers and use a pointed knife to get to the narrow bits.

21. Gently remove the surplus dough. I usually roll it away with my fingers and use a pointed knife to get to the narrow bits.

22. Place the shapes on a baking tray with baking paper on and bake in the middle of the oven for 5-10minutes.

22. Use a spatula to lift the shapes onto a baking tray with baking paper on and bake in the middle of the oven for 5-10minutes.

23. Until golden. They will still be soft when you remove them from the oven, gently move over to cool on a rack.

23. Until golden. They will still be soft when you remove them from the oven, gently move over to cool on a rack. If they are still soft after 10minuts they have not been in the oven long enough, keep the next tray in for a bit longer.

28. Enjoy... or store in an airtight tin.

28. Enjoy… or store in an airtight tin.

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