I love traditions and leading up to Christmas I really enjoy all the [food] preparations. They help me prepare mentally for the fact that Christmas is waiting around the corner and being surrounded by the typical smells and scents from the food relaxes me and makes me look forward to the festivities.
Just like my mother does every year, I made sure to make some ginger thins before the first Sunday of Advent (we celebrate all the Advent Sundays in Sweden) and then a few days before St Lucia (13th December) it is time to make the proper ginger thins with cookie cutters.
These biscuits are super easy to make and despite the name, they don’t actually contain any ginger, just cloves and cinnamon. But they’re still absolutely delicious! And I dare you; try to stop at one when eating them…
Sliced ginger thins, makes approx 80
250 g butter
250 ml caster sugar
100 ml golden syrup
75 g toasted almond slivers
1/2 tbsp ground cloves
1 tbsp ground cinnamon
1/2 tbsp bicarbonate of soda
2 tbsp water
500 g plain flour
Heta up butter, sugar and syrup in a sauce pan. Add almonds and spices. Mix the bicarb with water and add to the batter. Lastly, add the flour and mix well with a wooden fork. Divide the dough in two and shape into rolls. Cover with clingfilm and let them rest in the fridge over night.
Slice the rolls into 1 mm thick slices, place on a covered baking tray and bake for 10 minutes in 150C oven. Leave to cool then store in an airtight container.
Scandelights 
Do you mix the flour to the heated butter mixture or do you wait until it’s cool to add flour ?
Yes, you add the flour to the butter mixture when it’s hot. I pour it straight into the saucepan. Then divide it into two rolls when it’s still warm. Cover with cling and put into the fridge. Slice and bake when the dough is cold.