If you ask me, both lemon and orange bring a lovely, sophisticated flavor to any pastry. This recipe is a fantastic alternative to traditional gingerbread cookies. Worth it to give it a go, I’m almost certain there won’t be any leftovers…
Citrusy Gingerbread Cookies
about 40 cookies
1 ½ dl cyrup
2 dl sugar
¾ dl water
150 g butter
1 grated lemon peel
1 grated orange peel
1 ½ tsp gingerbread spice
2 tsp baking soda
~ 8 dl flour
Mix the syrup, sugar, and water in a pot and bring to a boil. Remove the pot from the stovetop and add the butter, grated citrus peels, and gingerbread spice. Mix and let cool down. The dough should be a bit sticky and soft, it will harden once it has been chilled. Cover the dough with plastic wrap and let it sit in the fridge overnight.
Take the dough out of the fridge and preheat the oven to 200 °C. Roll out the cookie dough into thin discs and don’t be afraid to flour your hands, rolling pin, work surface, and everything in between. Use your cookie cutters to, you guessed it, cut out the cookies, and place them on a baking sheet covered oven tray. Bake for 6-8 minutes, depending on their thickness.
The writer, Alessia Moborg, is a quarter Italian and a quarter Swedish foodie from Turku. This young world explorer has visited almost all continents of our beautiful planet and brings along inspiration to her cooking from her travels. Alessia has an eye for aesthetics, which can also be seen in her cooking, especially baking. Follow all things beautiful on Alessia’s Instagram.
