The syrup used in Swedish baking is called light syrup and is made from the sugar beet like white granulated sugar. Golden syrup (from the sugar cane), maple syrup, corn syrup, liquid honey or date molasses are all viable alternatives. The use of one syrup over the other will change the colour of the dough. In the photo above you see the colour of beet sugar light syrup, but in the dough I have used date syrup (date molasses), hence the rather dark colour. The spices are to be intended ground, all three of them. While you can choose your syrup of choice, these spices are non-negotiable. It’s these three together that make pepparkakor.

ginger thins • Electric Blue Food - Kitchen stories Swedish ginger thins • Electric Blue Food - Kitchen stories

To help you achieve the best results with Anna’s Ginger Thins, here are a few tips and variations to consider: The ingredients for Anna’s ginger thins recipe include flour, sugar, butter, molasses, ground ginger, ground cinnamon, baking soda, and a pinch of salt. Can I substitute molasses with another ingredient? It’s the classic Annas Pepparkakor that has spread happiness for generations: as much the obvious choice for parties and traditional festivities – as for a moment’s enjoyment at any time If you want to take your ginger thins to the next level, consider adding a drizzle of icing or a sprinkle of colored sugar for decoration. Yes, if you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup for a slightly different flavor. How long do I need to bake Anna’s ginger thins?

Ginger thins as Christmas tree ornaments

What gives the Swedish gingerbread biscuits their distinctive flavour is a combination of spices and the use of both sugar and syrup. More about some of them after the ingredient list: Feel free to experiment with different cookie cutter shapes to suit various occasions or personal preferences. Anna’s Ginger Thins offer a delightful twist on the classic gingerbread cookie. With their delicate texture, aromatic spices, and a touch of sweetness, they are sure to become a favorite during the holiday season. Whether you enjoy them on their own with a cup of tea or use them as a creative addition to festive desserts, these ginger thins are bound to impress. So, gather your ingredients, preheat your oven, and get ready to savor the delicious flavors of Anna’s Ginger Thins! Pepparkakor – Swedish Ginger Biscuits | Food video | How-to recipe Divide the dough in half and shape each portion into a disc. Wrap the discs in plastic wrap and refrigerate for at least 2 hours or overnight. Remove one disc of dough from the refrigerator and allow it to soften slightly at room temperature for about 10 minutes.

Anna’S Ginger Thins Recipe: A Tantalizing Delight! Delicious Anna’S Ginger Thins Recipe: A Tantalizing Delight!

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. Yes, you can freeze Anna’s ginger thins. Make sure they are completely cooled before placing them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to three months. Thaw them at room temperature before enjoying. Final ThoughtsIn a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth dough forms. Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days. Step 2