Lucian Piparkakut (Saint Lucy's Gingerbread)
Servings: 4-6
100g / 3 1/2 oz butter
90g / 3 1/4 oz golden syrup
40g / 1 1/2 oz treacle
75g / 2 1/2 oz sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp pomerans (dried mandarin powder) or 1/2 tsp orange extract
1 egg yolk
1 tsp bicarbonate of soda
275g 9 3/4 oz plain flour
Put the butter, syrup, sugar and spices in a large saucepan and let it melt together on a medium heat. Take off the heat and let the mixture cool down a bit, gently whisking. Beat in the egg yolk. Mix the baking soda in the flour and add to the butter mixture. Beat until it comes together, which is easy and quick enough. Divide into two flat discs, wrap with cling-film and let it rest, cool and firm up in the fridge. This dough is very soft and needs a decent chilling time, until it’s firm. When rolling, roll to around 4mm thickness, cut the shapes, place them well apart on a baking sheet and place the filled sheet into the fridge. This helps prevent the biscuits from spreading too far in the heat of the oven, thereby maintaining it’s shape. If at any time, the dough softens so much that it’s difficult to work with, simply place it back in the fridge to firm up again. Also, the cut out dough can be placed in the freezer for 10 minutes instead of the fridge.
Bake at 190 deg (375F/ Gas Mark 5 / 180 deg C for fan ovens) for 10 -12 minutes. These huge cookies took around 18-10 minutes in a 180 deg oven. They were done when the edges were ever so slightly darker and the surface of the cookie hinted at firmness. It hardens up a lot during cooling, so don’t get too nervous if it feels quite soft straight out of the oven. Let it cool completely before decorating.
Riika’s Recipe Notes:
If you want your cookies to be very very “snappy”, you can leave out the baking soda. Sometimes this also helps if you want to cut out complicated shapes.
If you can’t find or make pomerans, you can just leave it out. Perhaps then add a bit of cinnamon and ginger, or even subsitute with plain ginger if you like the heat. Or if you have a favorite gingerbread spice mix, you can use 3½tsp of that in place of the spices.
Recipe Source:This recipe is originally from my 7th grade home ec book Keitämme ja leivomme (“We will cook and bake”) by Aura Liimatainen and Tuula Teerikangas.
Printed from thepatternedplate.com
Servings: 4-6
100g / 3 1/2 oz butter
90g / 3 1/4 oz golden syrup
40g / 1 1/2 oz treacle
75g / 2 1/2 oz sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp pomerans (dried mandarin powder) or 1/2 tsp orange extract
1 egg yolk
1 tsp bicarbonate of soda
275g 9 3/4 oz plain flour
Put the butter, syrup, sugar and spices in a large saucepan and let it melt together on a medium heat. Take off the heat and let the mixture cool down a bit, gently whisking. Beat in the egg yolk. Mix the baking soda in the flour and add to the butter mixture. Beat until it comes together, which is easy and quick enough. Divide into two flat discs, wrap with cling-film and let it rest, cool and firm up in the fridge. This dough is very soft and needs a decent chilling time, until it’s firm. When rolling, roll to around 4mm thickness, cut the shapes, place them well apart on a baking sheet and place the filled sheet into the fridge. This helps prevent the biscuits from spreading too far in the heat of the oven, thereby maintaining it’s shape. If at any time, the dough softens so much that it’s difficult to work with, simply place it back in the fridge to firm up again. Also, the cut out dough can be placed in the freezer for 10 minutes instead of the fridge.
Bake at 190 deg (375F/ Gas Mark 5 / 180 deg C for fan ovens) for 10 -12 minutes. These huge cookies took around 18-10 minutes in a 180 deg oven. They were done when the edges were ever so slightly darker and the surface of the cookie hinted at firmness. It hardens up a lot during cooling, so don’t get too nervous if it feels quite soft straight out of the oven. Let it cool completely before decorating.
Riika’s Recipe Notes:
If you want your cookies to be very very “snappy”, you can leave out the baking soda. Sometimes this also helps if you want to cut out complicated shapes.
If you can’t find or make pomerans, you can just leave it out. Perhaps then add a bit of cinnamon and ginger, or even subsitute with plain ginger if you like the heat. Or if you have a favorite gingerbread spice mix, you can use 3½tsp of that in place of the spices.
Recipe Source:This recipe is originally from my 7th grade home ec book Keitämme ja leivomme (“We will cook and bake”) by Aura Liimatainen and Tuula Teerikangas.
Printed from thepatternedplate.com