Swedish ginger thins
Ingredients
- 100 gButter
- 180 gSugar
- 100 mlLight syrup
- 100 mlWater
- 1 tbspCinnamon ground (ground)
- 1 tbspFresh ginger (ground)
- 1 tbspClove (ground)
- 1 tspBaking soda
- 375 gFlour (plus a little for rolling)
Method
A thin, browned biscuit snaps cleanly between the teeth, its crisp crumb carrying the warm scent of cinnamon, ginger and cloves. Clear syrup leaves a restrained caramel note behind the spice.
- 1
Put the butter, sugar and clear syrup in a saucepan. Warm over low heat, stirring until the butter has melted and the sugar is moistened. Do not let it boil.
- 2
Take the pan off the heat. Stir in the water, cinnamon, ginger and ground cloves. Set aside until warm rather than hot and the steam has subsided.
- 3
Whisk the flour and baking soda together in a large bowl. Pour in the warm spiced mixture and stir until no dry flour remains. The dough should be even and pliable. Cover and refrigerate overnight.
- 4
Heat the oven to 175°C. Dust the work surface and rolling pin with flour, then roll the dough very thin. Cut out the biscuits and arrange them on a parchment-lined tray. Bake for 5–7 minutes, until the edges turn golden. Leave them to cool on the tray.
Frequently asked questions
How do you get this dish right?
- Roll the dough in small batches and keep the rest chilled; cold dough cuts cleanly and is far less likely to cling to the pin.
- Keep the sheet uniformly thin. Uneven thickness can leave the edges dark before the centres have dried.
- Take the biscuits out as soon as the edges colour; they firm up as they cool on the tray.
How long does this dish keep?
Keep the baked biscuits in an airtight tin at room temperature for up to 2 weeks. The dough keeps for 3 days in the fridge or freezes for up to 2 months.
