Gingerbread Smells of Christmas
Each family has their own unique taste. I bake them a little thicker and more moist, as most of the commercial ones are crispy. I make gingerbread spice myself also.
Of course, if you want to keep them on display until Christmas, you’d better bake them well and let them dry out. But since we both love gingerbread, it is gone as soon as it is baked.
Freeze & Arrange Recipe
The quantities in this recipe make quite a lot of gingerbread. I use 1/3 at a time and freeze the rest. Put them in the refrigerator the day before you use them to thaw.
By the way, we also have persimmons, Kaki in Japanese, in Finland. They are a bit long in shape, but they are just as sweet and delicious as Japanese one.
Here is the popular Finnish Christmas recipe.
Finnish Traditional Christmas Gingerbread, Piparkakku
- butter 150 g
- molasses 100 g
- brown sugar 80 g
- gingerbread spice 4 tsp
- egg 1
- bread flour 350 g
- baking soda 1 tsp
- Mix together the flour and baking soda.
- Place butter, syrup, brown sugar, and spices in a saucepan over medium heat.
- Stirring often, dissolve the sugar.
- Remove from heat and let cool.
- Add the eggs and mix well.
- Add the flour and mix well.
- Put the dough in a bag, flatten it and let it rise in the refrigerator for at least 6 hours.
- Remove the dough from the refrigerator 30 minutes before shaping.
- Preheat the oven to 200°C.
- Roll out the dough to a thickness of a few millimeters and cut out shapes.
- If you are using a complicated mold, it is better to work on a silicon mat. Roll out the dough thickly and remove the dough from around the mold first. Put your hand under the silicon mat and gently peel the mat away from the dough to prevent it from falling apart.
- Bake in the oven for 5-10 minutes.
- It tastes best when topped with persimmons and blue cheese.Gingerbread Canapé with Persimmon and Blue CheeseGingerbread, persimmons, and blue cheese may be a surprising combination. But it is very delicious. This is a new recipe for Christmas.