Let’s get Christmas hygge baking!

When Peter headed over to Denmark to meet with his extended Danish family he was met with the delights of Scandinavian treats…and much coffee!!

His mother passed this recipe, from a Scandinavian cook book, onto us knowing how much Biz and I enjoy baking.

Give it a go - it is certainly the perfect time of year to come together, bake together and admire the delights of your efforts - in true hygge style…with a smooth cup of Lars & Margo freshly roasted coffee to join!

Scandinavian Gingerbread

150gm dark soft brown sugar

250gm golden syrup

150gm butter (salted)

1tsp ground ginger

3tsp ground cinnamon

1/2 tsp ground cloves

2tsp bicarb of soda

1 beaten egg

550gm plain flour

In a saucepan melt the butter, sugar and syrup.

Add the spices and bicarb of soda and mix well.

Allow to cool then add the beaten egg and flour.

Bind together to form a ball then flatten slightly.

Wrap in baking paper and chill for at least 1hr.

Preheat oven to 200°C

Roll out dough on floured worktop to 5mm thickness. 

Cut out shapes using biscuit cutter of choice.

If hanging the gingerbread, then make a hole big enough to be able to thread twine or ribbon. 

Place on greased baking sheet lined with parchment.

Bake for 6-8mins. 

Leave to cool on a wirerack.

ICING

1 egg white

125gm icing sugar

Food colouring (Biz used Christmas Red by Sugarflair)

Lightly beat the egg white until frothy. 

Gently add sifted icing sugar and beat to form a thick, smooth icing.

Ice biscuits once cooled to your own design. 

Biz edged with white icing (using fine nozzle and piping bag) and then flooded. 

Allow to dry.

Thread if desired.