Gingerbread has been a popular sweet served at festivities in the Nordic countries since the late 1400s, so this is a really old Christmas tradition. The dough should mature in the fridge overnight, so make the dough the day before you bake. Allow the plates to cool completely before adding the new cakes. Otherwise there is risk that your gingerbread gets air bubbles in them. Set the plates cold in between (no problem in Sweden in the winter, we just put them on the balcony or outside the kitchen door).
Gör så här
1 Day 1: Mix butter, sugar and syrup smooth. Mix the flour, baking soda, cloves, ginger, cinnamon and cardamom. Stir in the sugar mixture and water. Shape the dough and place it in a plastic bag. Let be in the refrigerator overnight.
2 Day 2: Preheat oven to 175 °. Roll out dough on baking papper. Dip the cookie cutters in some flour and take out creatures with them. Remove the dough from the figures, add the dough, which is removed in the fridge and roll it out again. Repeat until the dough is finished.
3 Bake in the oven until the cookies had just the right color, about 5 minutes. Peel off the baking sheet from the plate and add the cakes to cool.
4 Let the cookies cool completely before decorationg with icing.
Sift the icing sugar into a bowl. Aiming is easiest through a fine sieve. Whisk the egg white and the vinegar or lemon squeezed. Beat at least 1 minute with mixer. The icing is going to be snow white, thick and glossy.
5 Decorate the cakes with the icing and let them dry.
Tip
The icing can be colored.
