In Sweden it wouldn’t be Christmas without ginger thins, and that is the only time of year we eat them (well sometimes we make too many and have to eat them all through to Easter). This is the recipe my mother has used the last 10 years and she got it from her friend Kerstin. These are lovely – not too sweet and not too strong with the spices!
And a tip: Take a ginger thin and spread on some strong Stilton and you are in heaven where sweet meets salty. Promise to try this!
The King’s ginger thins, about 300
675 g plain flour
1/2 tbsp bicarbonate of soda
250 g softened butter
150 ml whipping cream
250 g caster sugar
1/6 l golden syrup
1 tbsp ground cinnamon
1 tbsp ground ginger
1/4 tbsp ground cloves
1/2 egg
Mix the flour with bicarb and add the butter. Pinch the flour and butter into crumbs with your fingertips. Beat the cream until stiff and add sugar, syrup, the spices and the beaten half egg. Incorporate the flour mixture into the cream mixture until you have a smooth dough. Leave it covered in the fridge over night.
Knead the dough until glossy on a work surface. Use a rolling pin to roll the dough out thinly. Use cookie cutters to form cookies and place them on parchment paper on a baking tray. Bake in 180C until golden (about 6-7 minutes). Let them cool on the tray or another flat surface to keep their shape. Let them cool fully before you put them in tins.
Scandelights 
Heavenly! I’m going to make these this weekend!! Thanks!
You’re so clever Hanna! I can never make them that thin-that takes skill! 😀
Just practice! You should see how thin my mother can make them. 🙂
I’ve never made ginger thins, but I’m certainly going to try it, you make it look so easy!!
It is quite easy to be fair, you just need to be friends with your rolling pin. 😉
Looking at the recipe it says 1/6 l is that a sixth of a litre. Thank you
Yes, it is!
Hanna
Thank you. Dough made and in fridge ready to cook tomorrow. If the biscuits taste half as good as the raw mixture wow. One other quick question do I have to reduce the oven temp to 170 for a fan oven.
Thank you
That’s pretty much what they taste like! Hope you like them. My colleagues have demolished a whole tin full today. Also try them with Stilton or another blue cheese – such a great pairing.
As for the oven temperature it depends on the oven; 180 works in my fan oven, just keep a eye so they don’t get too dark and leave them to cool completely before storing and they will stay nice and crisp regardless of 170C or 180C temperature.
Hanna
Thanks for that. Just about to start cooking them. Have a happy christmas