Swedish Orange Gingerbread Cookies
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 60
Complexity: easily
Servings: 60
Nutritional value per serving:
Calories 55, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 8 G., fiber 0 G., cholesterol 9 mg, sodium 24 mg, sugar 3 G.
Calories 55, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 8 G., fiber 0 G., cholesterol 9 mg, sodium 24 mg, sugar 3 G.
What distinguishes Swedish gingerbread cookies from traditional ones is their thickness. They should be very thin and crisp. To cut the dough thinly and neatly, it's best to refrigerate it overnight and let it set thoroughly. The cookies are moderately sweet and aromatic. In addition to ginger, you'll taste notes of cinnamon, cloves, and orange. They're the perfect treat with coffee or tea on a chilly day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g butter
- 1 cup brown sugar
- 1 large egg
- 2 tbsp + 1 tsp molasses
- 1 tbsp. orange juice
- 1 tbsp finely grated orange zest
- 2 and 3/4 - 3 cups wheat flour
- 1 teaspoon of baking soda
- 0.5 tsp ground cloves
- 2 tsp ground cinnamon
- 2 teaspoons ground ginger
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Cooking the dish according to the recipe:
- In a bowl, beat the butter and sugar with a mixer until smooth.
- Beat in 1 egg and add the molasses, orange juice, and zest. Sift the dry ingredients together and fold them into the butter mixture until a soft, smooth dough forms, adding more flour if it's too sticky.
- On a lightly floured board, knead the dough three times. Form the dough into three logs, each approximately 20 cm long, wrap each in plastic wrap, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 175°C. Cut logs into slices less than 0.3 cm thick. Place on lightly greased baking sheets.
- Bake the cookies for approximately 8-10 minutes. Remove from the oven and transfer to a wire rack to cool completely.
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