According to my lovely Norwegian flatmate, it is traditional to make gingerbread every year in the run up to christmas in Norway. Now hopefully a tradition I will keep too! Here is the ‘authentic’ recipe used in Norway, painstakingly written by Vida. The dough needs to set for at least 4 hours, but ideally overnight in the fridge. Here is the recipe types just incase you can’t quite read it. Makes enough for loads of biscuits!
butter, sugar, treacle, ground cloves, ground ginger, cinnamon, eggs, baking soda, flour, pepper
30 mins (+ overnight in the fridge and baking time)
Mix 300gm of butter with 300gm of caster sugar, in a pan over a low heat. Once melted add, 100ml of treacle, 1/2 tsp of ground cloves, 2 tsp ground ginger, 2 tsp of pepper and 2 tsp of cinnamon. Take off the heat and allow to cool for roughly 5 minutes, then add 2 eggs and mix. Finally add 4 tsp of baking soda and 900gm of flour. Slowly will mix into a dough like consistency and put in the fridge ideally overnight. Roll thinly and cut into festive shapes, cook each batch for 12-15 minutes at 180c.
A bit of student improvisation was needed via a wine bottle rolling pin.
Happy christmas all!