Gingerbread
The juiciest and spiciest Gingerbread this Christmas. Put on a plate and let the guests pull apart the bread themselves. Disappearing good!
Ingredients
Dough
25 g yeast
200 ml milk
75 g butter, at room temperature
70 g Dansukker White Syrup
3 g cardamom, freshly crushed
360–420 g plain flour
Filling
100 g butter, at room temperature
85 g Dansukker Granulated Demerara Sugar
6 g ground cinnamon
3 g ground cloves
3 g ground cardamom
3 g ground ginger
Glaze
1 egg
Instructions
Crumble the yeast into a mixing bowl. Heat the milk until it is lukewarm, pour it over the yeast and stir the mixture. Stir in the butter, white syrup and cardamom. Add the flour a little at a time until the dough no longer sticks to the sides of the bowl. Cover the bowl with a tea towel and leave the dough to rise for about 1 hour.
Prepare the filling. Beat the butter, brown sugar and spices until creamy. Grease a 30 cm loaf tin.
Turn the dough out onto a lightly floured board. Roll out the dough into a rectangle, about 0.5 cm thick. Spread the filling evenly over the dough. Divide the dough into 20 rectangles by cutting it lengthwise into 4 strips of equal width and crosswise into 5 strips of equal width. Place the pieces next to each other in the baking tin and leave to rise under a tea towel for 45 minutes.
Heat the oven to 175°C.
Brush the gingerbread with the beaten egg. Bake in the lower part of the oven for 35–40 minutes. Keep an eye on the gingerbread to make sure that it does not burn. If it starts to get too brown, cover it with cooking foil.
Leave the gingerbread to cool in the tin.
Would you like more information about Nordic Sugar and our products and services?
Jam and marmalade with the flavours of summer
Capture the flavours of summer fruits and berries, and check out our delicious recipes for jam and marmalade. Perfect on bread at breakfast, in yogurt or with a pancake buffet. Dansukker Jam Sugar makes it even easier to enjoy your home-made jams and marmalades.
Preserved summer vegetables
Save a little bit of summer in a jar. Pickled summer vegetables extend the flavours of summer. Perfect with late barbecue parties. Follow the recipes and you will soon have a refrigerator full of home-made pickled summer vegetables!
Summer juices
Take the opportunity to make juice in the summer and store away your favourite berries and fruits in bottles! Making juice is much easier than you think - see below for inspiration and our delicious recipes. The juice can be served immediately or stored for those long winter nights. Store cold or in the freezer.
Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in pies, jam or cordial.
Plums galore
Plums are one of our most common garden fruits, and are wonderful in desserts and marmalades. Why not make a delicious plum marmalade or plum chutney to serve with a cheese board? Or try our wonderful plum pie.
Blackberry deluxe
Luxurious summer blackberries! Blackberries work really well in baked goods, smoothies, jams and juices. They also add a little luxury as a decoration and garnish. Blackberries ripen in late summer and early autumn.