Gingerbread biscuits with parmesan and salt flakes

Gingerbread slices that will taste well with mulled wine. A new take on Christmas gingerbread with parmesan and salt flakes.

Makes approx. 70

20 minutes

Rating (2 ratings)


Gingerbread dough
200 g butter 
280 g Dansukker Light Syrup
200 g Dansukker Granulated Sugar
1 large egg
7 g bicarbonate of soda 
5 g ground cloves
3 g ground ginger
3 g ground cinnamon
approx. 480 g flour

150 g parmesan cheese
salt flakes
1 lightly beaten egg


Make the gingerbread dough a day or so in advance.

Melt the butter, syrup and sugar. Stir until cold, then add the egg.

Dissolve the bicarbonate of soda in a little water and stir it into the mixture together with the spices. Add the flour and work into a dough. Leave to rest overnight. 

Set the oven to 175°C, using the fan setting. 

Roll out the dough into thin lengths and glaze with lightly beaten egg.

Grate the parmesan and mix with the salt flakes. Sprinkle plenty of parmesan over the lengths.

Bake at the centre of the oven for about 10 minutes. Allow to cool.

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