Have a batch of these pretty and crispy Swedish ginger thins ready to go so you can munch on them all holiday season long.
- Prep time 1 hour
- Total time 3 hours
In saucepan, combine butter, granulated sugar, golden syrup, molasses, ginger, cinnamon, cloves, cardamom, nutmeg, salt and pepper. Cook over medium heat, stirring often, until butter is melted and mixture is smooth, about 2 minutes. Let cool slightly, about 15 minutes.
In bowl, whisk together flour and baking soda. Stir in butter mixture; stir in egg until combined. Divide dough in quarters; wrap each in plastic wrap, shaping into discs. Freeze until firm, 30 to 45 minutes. (Make-Ahead: Refrigerate dough for up to 24 hours or freeze in a resealable freezer bag for up to one month.)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.On well-floured surface, roll out dough to scant 1/8-inch thickness. Using 2- to 2 1/2-inch cookie cutters, cut out shapes, rerolling scraps. Arrange, 1 inch apart, on prepared pans.
Bake, 1 sheet at a time, until fragrant and firm, 8 to 9 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.
Meanwhile, in bowl, using electric mixer, beat meringue powder with 2 tbsp water until foamy, about 2 minutes. Beat in icing sugar until thick and glossy, about 4 minutes, adding 1 to 2 tsp additional water, if needed, until desired consistency. Spoon into piping bag fitted with small plain tip; pipe borders and decorative design onto cookies. Let stand until dry, about 1 hour.
Test Kitchen Term: Golden syrup is a sweetener made from evaporated sugarcane juice. It’s popular throughout England where it’s used in puddings and much more.
Makes about 95 cookies.
Nutritional facts PER COOKIE: about
- Sodium 21 mg
- Sugars 3 g
- Calories 28
- Total fat 1 g
- Potassium 12 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1
- Folate 2
- Vitamin A 1