Ginger thins

Ginger thins in various shapes (mice, horses, mini snowmen etc)

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!

Cream, sugar, syrup, spices and egg combined
The flour, bicarb and butter pinched into crumbs
The dough ready to spend a night in the fridge
Baking in action!

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.

15 thoughts on “Ginger thins

      1. 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

      2. 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.

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