We put a modern twist on this traditional Swedish recipe.
We love old recipes, and when we saw this one for traditional Swedish gingerbread cookies we knew what we were baking next. Salt of hartshorn (a Nordic leavening agent derived from reindeer antlers) was nowhere to be found, but a mix of baking powder and baking soda worked out in a pinch. Since we had already strayed from the original recipe, we took the liberty of adding pilgrim’s syrup (a two-ingredient beer syrup) and spiced stout to the batter, and the result would make even old Scrooge smile.
Servings: Makes 30 cookies
Active time: 40 minutes
Total Time: 3 hours
Suggested Beer Pairings: These gingerbread cookies pair divinely with a Belgian strong dark ale and every one of the holiday brews on our 12 Beers of Christmas list.
Food Loves Beer taste tested and recommended!