Prep 20 mins
Cook 12 mins
Found this on a Swedish recipe site some time ago. It makes a lot of cookies but they keep well and can also be frozen. Don't let the amount of ginger as well as the amount of baking soda scare you off. It is just right for these cookies. Hope you'll like them as much as we do.
- 4 1⁄2 ounces butter or 4 1⁄2 ounces margarine
- 1⁄3 cup heavy cream
- 1 1⁄2 tablespoons lemon juice
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup corn syrup
- 3 cups flour
- 1 tablespoon ground ginger
- 1 tablespoon baking soda
- Preheat the oven to 350°F.
- Melt the butter or margarine in a small saucepan.
- Turn the heat off when melted and add lemon juice and syrup.
- Whip the cream in a small bowl.
- In a large bowl, sift flour, baking soda and ginger powder.
- Mix in sugar.
- Add butter/syrup and whipped cream to the sifted flour.
- Mix well with a wooden spoon.
- Place a piece of parchment paper on a baking sheet.
- Make, with your hands, little round balls, about one inch in diameter.
- Place the balls on the baking sheet flattening slightly.
- Do not place them too close to each other as they spread.
- Bake for about 12 minutes, they should still be a bit soft in the center as they harden when they cool.
When I was 7 we lived in Norway for a year, and that winter we went to visit relatives in Sweden. I remember eating these cookies every day that I was there. I haven't thought about them in years, and by chance happened upon this recipe. The only change I made was to use golden syrup instead of corn syrup, that's what I had in the house at the time. These brought back such delicious memories, thanks!