Parainen’s gingerbread dough is being prepared in many homes this year as well.
The best gingerbread dough should be left to rise for a day in the refrigerator. Peggy Thomas
Food influencer and writer Peggy Thomas always bakes gingerbread with this Parainen gingerbread dough.
The classic recipe is also a favorite of many others, so it is made in the refrigerator of many homes before Christmas.
The best gingerbread
(about 100 pieces, depending on the size of the molds)
250 g of butter
1.5 dl of syrup
2.5 dl of sugar
1 tablespoon of cinnamon
1 tablespoon of ginger
1 tablespoon of orange peel
1 tablespoon of cloves
1 tsp allspice powder
2 eggs
1 tablespoon of soda
1 teaspoon of salt
approx. 9 dl wheat flour
1. Add butter, syrup, sugar and spices to the pot. Heat the mixture, stirring all the time, and finally let it boil.
2. Lift the pot off the plate and let it cool. Add the eggs one by one to the cooled mixture, mixing well.
3. Mix soda and salt with wheat flour. Add the flour in small batches, mixing well into the syrup mixture until the dough is firm.
4. Cover the dough with plastic wrap and put it in the fridge for a day to season. Take the dough out of the fridge in batches and as needed.
5. Sprinkle flour on the surface, roll out a thin disc from the dough and use a mold to make peppers. Bake on the middle level of the oven at 200 degrees for about 6-10 minutes.
Recipe: Peggy Thomas