tag:blogger.com,1999:blog-8814165.post1046689456666031977..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: The best Gingerbread cookiesAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8814165.post-71762477383387588592011-12-03T02:53:37.049+01:002011-12-03T02:53:37.049+01:00I live in the US, and have used Karo pancake syrup...I live in the US, and have used Karo pancake syrup instead of golden syrup with good result. My recipe only ask for 1 dl of syrup.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-47392494800790914262010-11-27T16:34:17.550+01:002010-11-27T16:34:17.550+01:00Thanks for posting the recipe! I'm Canadian us...Thanks for posting the recipe! I'm Canadian used to live in Sweden when I was a child and this recipe reminded me of my childhood there! I was able to bake successfully the cookies using molasses. Only thing was that my dough came out a bit tacky/sticky, but easily resolved by adding more flour. Also, I noticed it used a lot of sugar, so I cut it by 30%, and it still was very good!<br /><br />Thanks once again!Maria Cnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-6084927452331757862010-02-01T21:26:35.076+01:002010-02-01T21:26:35.076+01:00Maria - either. I use "Ljus Sirap" but I...Maria - either. I use "Ljus Sirap" but I'm sure Lyle's would turn out great too.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-24885035146902005722010-01-31T19:09:56.486+01:002010-01-31T19:09:56.486+01:00I apologize if you've answered this aleady in ...I apologize if you've answered this aleady in another post, but when you say "golden syrup" are you referring to the Ljus Sirap from Dan Sukker or something like Lyle's Golden Syrup (British)?Pink Patisseriehttps://www.blogger.com/profile/17210051570587076969noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-68508490617496613392009-12-23T03:43:05.582+01:002009-12-23T03:43:05.582+01:00Perhaps I can help regarding the syrup. I'm f...Perhaps I can help regarding the syrup. I'm from Sweden but live in the US and use molasses (made from sugar cane)when I bake my ginger snaps. I have not found any light colored molasses so the flavor will be a bit more intense. Using syrup (like pancake syrup)will really mess up your dough.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-90494736937832942032009-12-21T22:56:39.601+01:002009-12-21T22:56:39.601+01:00Anna - how weird! The wrong amount of syrup would ...Anna - how weird! The wrong amount of syrup would definitely cause it to be much more sticky, but shouldn't affect the spiciness that much. I didn't try any dough right away so I can't say for sure - but it was very spicy after a week's rest. The only thing I can think of is that the spices might have been old and weak..? I hope the rest of the dough is tastier!Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-23085444225379834982009-12-21T20:39:09.912+01:002009-12-21T20:39:09.912+01:00I made this today and made one lot of biscuits wit...I made this today and made one lot of biscuits without resting the dough. I must have done something wrong. The dough was very pale and the gingerbread came out looking like regular sugar cookies rathan than gingebread and were not as spicy as I expected though they were still quite nice. The dough was very sticky, maybe because I had not rested it and I did not manage to roll it very thinly. The baked cookies are very hard and do not have the melt-in-the-mouth quality of store bought gingerbread. Is there any hope for my remaining dough? I followed the recipie exactly except I might have used too much golden syrup as I did not measure it, just poured it from the tin. I used more or less a whole 454g tin of syrup as it looked to contain about 300 ml. Any ideas Anne?Annanoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-64101944631215187292009-12-18T20:23:19.678+01:002009-12-18T20:23:19.678+01:00Keeping the dough in the fridge will intensify the...Keeping the dough in the fridge will intensify the flavor and make it spicier - I find it tastier, but it's not a huge difference so you'll still get delicious cookies straight away :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-69337210672323931872009-12-18T18:33:43.740+01:002009-12-18T18:33:43.740+01:00I don't understand why the dough has to rest f...I don't understand why the dough has to rest for so long? (I just want tot pop it in the freezer for a while, so I can make the cookies the same day :-))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-3473771468847876232009-12-17T08:49:54.509+01:002009-12-17T08:49:54.509+01:00Alexia - sorry, I wouldn't recommend substitut...Alexia - sorry, I wouldn't recommend substituting it since it's such a big part of the recipe... <br /><br />Kari - I use single-use piping bags, but very heavy-duty ones. (The ones from Toppits are ok too, but these are sold via Bakers, and I got them at Martin Olsson.) And then I use a coupler and various tips from Wilton.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-53809737794034131072009-12-17T00:29:19.431+01:002009-12-17T00:29:19.431+01:00Nice ghost!
What kind of device do you have to d...Nice ghost! <br />What kind of device do you have to do the decorations? My plastic bags, even if they are thick, just burst after a couple squeezes :/Kari Receptomatenhttp://receptomaten.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-16458352370298856182009-12-16T19:45:54.771+01:002009-12-16T19:45:54.771+01:00what else can we use instead of golden syrup?maybe...what else can we use instead of golden syrup?maybe honey?Alexionhttps://www.blogger.com/profile/09594436319940696869noreply@blogger.com