Hipster-fy your baking with this traditional Swedish winter recipe. Thin, crisp and full of flavour, the biscuits pair well with a mug of hot chocolate or, for true Scandi authenticity, strong black coffee, and the recipe comes via the boys behind anti-fine-dining fine-dining pop-up Smoke & Salt. Read their blog for more ideas.
- 440g plain flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground clove
- 1 tsp baking soda
- 4g salt
- 225g caster sugar
- 225g butter
- 172g treacle
- 1 egg
- Cream the butter and sugar in a stand mixer, with an electric whisk or by hand, until light and fluffy, making sure the sugar crystals have dissolved.
- Add the egg and the treacle into the butter mix and combine to form a uniform paste.
- Stir the dry ingredients together. Add these dry ingredients into the butter mixture and combine to form a smooth dough with no lumps of flour or spices in it.
- Wrap the dough in cling film and rest in the fridge for at least an hour but preferably overnight.
- Divide the dough into four balls and roll out between two pieces of baking paper until you get a really thin sheet of biscuit dough.
- Preheat the oven to 200°C. Place these rolled out sheets back in the fridge to firm up for about 20 minutes and then remove the top layer of baking paper, place onto a baking sheet and put into the pre-heated oven for 10 minutes. Check the biscuit, it should be slightly darker and smelling of spices. It may need another 2-3 minutes in the oven.
- Remove the biscuits from the oven, allow to cool for 30 seconds and them cut out to whatever shape you please.
Smoke & Salt's next pop-up is running 13-14 February at Sawyer & Gray, 290 St Paul's Rd, N1 2LH; smokeandsalt.com.