You make the best gingerbread dough yourself. It takes some time and patience, but it is definitely worth it.
The recipe gives about 1200 g of gingerbread dough. Thats very much haha. Happy baking!
200 g butter
1.5 d dark syrup
3 dl powdered sugar
1.5 dl whipped cream
1 tablespoon ground cinnamon
1 teaspoon grated ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
0.5 teaspoon vanilla powder or 2 teaspoon vanilla sugar
0.5 tsp salt
1 tbsp bicarbonate
10 dl wheat flour
Melt butter, syrup, powdered sugar and whipped cream in a saucepan. Allow to boil, then remove from heat. Mix the spices together in a small bowl, pour it into the saucepan and stir. Set the pan aside.
In a bowl, mix bicarbonate and half of the wheat flour together. Add the contents of the saucepan. Stir in a smooth batter and then have in the rest of the flour. Work together into a loose dough.
Stir the dough onto a large piece of plastic wrap. Fold the edges of the dough over each other using the foil until you get a roll. Wrap the dough well and leave in the refrigerator for at least 6 hours, preferably overnight before baking.
Take out the dough at room temperature for at least 1 hour before baking.
I bake my cakes at 200 degrees (upper and lower heat) for about 5 minutes if they are thinly rolled, longer if they are thicker.
Make the gingerbread dough vegan by replacing the butter with the same amount of milk-free margarine and whipped cream for the same amount of herbal whipped cream (oat, soy, or coconut cream). It is important that the cream is just whipped.
Make the dough gluten-free by replacing the wheat flour with 12 dl gluten-free flour mix, 2.5 tablespoons pofiber and 2 eggs.