Swedish gingerbread


  • 125g butterSwedish gingerbread
  • 3 tblspns golden syrup
  • 1/2 cup sugar (I use raw)
  • Grated lemon rind from 1 whole lemon
  • 2 heaped teaspoons ground ginger (I add even more)
  • 1/2 teaspoon bi-carb soda

What you will need

  • Mixing bowl
  • Small saucepan
  • Wooden spoon
  • Lined baking trays
  • Cookie cutters
  • Cling wrap

What to do

  1. Put butter, syrup and sugar in a saucepan
  2. Heat gently until the butter and sugar have melted
  3. Add the grated lemon rind
  4. In the mixing bowl, sift together the flour ginger and bi-carb soda
  5. Add the heated syrup and mix to a dough
  6. Wrap and rest for an hour
  7. Preheat the oven to 180 degrees C
  8. Roll out the dough to 1cm thickness and cut into shapes
  9. Carefully lift the shapes onto a lined baking tray
  10. Bake for 15-20 mins until golden and firm
  11. Leave on the tray to cool



  • 1 egg white
  • 1/2 teaspoon cream of tartar
  • 1 3/4 cups sifted icing sugar

What you will need

  • Mixing bowl
  • Beaters/whisk
  • Icing syringe set or piping bag

What to do

  1. Beat egg white and cream of tartar until foamy
  2. Add icing sugar
  3. Beat until peaks form
  4. Pipe onto biscuits

This takes approximately 10 mins to dry. Surplus icing can be frozen.


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