Prep time 30 minutes | Refrigerate overnight | Cook time 10 minutes
Equipment:
- Saucepan
- Plastic Wrap
- Baking Paper
- Baking tray
Ingredients:
Â
- 300g Butter
- 500g Dark syrup (molasses)
- 300g sugar
- 2 whole eggs
- 1tsp Ground cloves
- 2tsp Ground ginger
- 2tsp Ground pepper
- 3tsp Ground cinnamon
- 3tsp Baking soda
- 900g Wheat flour
Preparing the dough Instructions:
- Put butter, molasses, and sugar into a saucepan. Heat gently, and stir until the sugar is completely dissolved.Â
- Remove the saucepan from the heat and let the mixture cool to lukewarm. (Make sure you do this step, or you will scramble your eggs)
- Beat your two eggs together and add to the lukewarm mixture, stirring through.Â
- Combine all your spices with the baking soda and a little of the wheat flour, and stir through the liquid mixture.Â
- Add the remaining wheat flour and quickly work the dough together. The dough will be soft and sticky when it’s warm.Â
- Once your dough comes together, cover it with plastic wrap and refrigerate overnight so it’s firm and easy to roll out the next day for baking.
Baking Instructions:
- Preheat your oven to 175 °C.
- Roll out your dough and shape it into cookies or into the sides and roof of your gingerbread house.Â
- Place on a baking tray lined with baking paper in the middle shelf of the oven and bake for approximately 10 minutes, or until starting to brown.Â
IMAGES AND RECIPE BY SONGA OLSEN, INTERIOR DESIGNER, NORWAY @sonja_ols
