Annas Original Ginger Thins 150g

Product Information

Ingredients: Wheat flour, sugar, vegetable oils (palm, rapeseed, coconut), syrup, salt, raising agent (sodium hydrogen carbonate), cinnamon, ginger, cloves. May contain traces of Almonds. It’s the classic Annas Pepparkakor that has spread happiness for generations: as much the obvious choice for parties and traditional festivities – as for a moment’s enjoyment at any time This is a classic, loved amongst Scandinavians and a must for Christmas (eqully lovely all year around).

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The ingredients for Anna’s ginger thins recipe include flour, sugar, butter, molasses, ground ginger, ground cinnamon, baking soda, and a pinch of salt. Can I substitute molasses with another ingredient?My grandmother is Swedish but is aging and beyond her baking days. I make a batch every two months, freeze half the dough, and mail her half a batch each month using seasonal cookie cutters. She loves sharing them with her friends at tea time. Its a joy for both of us as long as my husband doesn't eat them first. Using cookie cutters of your choice, cut out shapes from the dough and transfer them to the prepared baking sheets. What gives the Swedish gingerbread biscuits their distinctive flavour is a combination of spices and the use of both sugar and syrup. More about some of them after the ingredient list: Combine all ingredients in a food processor and blitz until the dough forms and gathers into a ball.

Ginger Thins Recipe: How to Make It - Taste of Home Ginger Thins Recipe: How to Make It - Taste of Home

United States of America, Canada, South East Asia, Japan, Israel, United Kingdom, Germany, Austria, Switzerland, Czech, Spain & Portugal, Nordics, Poland & Turkey (approx. 35 countries) Today active in following sales channels, e.g. discount or premium Ingredients: Wheat flour, sugar, vegetable oils (palm, rapeseed, coconut), syrup, raising agent (sodium hydrogen carbonate), orange puree 1%, ginger, natural orange flavoring, salt, ginger. May contain traces of almonds. Looking for a deliciously crispy treat that will leave your taste buds tingling? Look no further than Anna’s Ginger Thins Recipe! If you’ve been searching for a way to satisfy your craving for a gingery, thin cookie, then this recipe is just what you need. With a few simple ingredients and easy-to-follow steps, you’ll be able to whip up a batch of these delightful treats in no time. So, let’s dive right in and see how you can create your own batch of Anna’s Ginger Thins! In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Repeat the process with the remaining dough, making sure to re-chill the dough before rolling and cutting.Over time, gingerbread recipes have evolved and been adapted across different cultures and regions. Anna’s Ginger Thins represent one variation of this timeless treat, showcasing the delicate texture and intense flavor that gingerbread enthusiasts adore. The Recipe: Making Anna’s Ginger Thins Yes, if you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup for a slightly different flavor. How long do I need to bake Anna’s ginger thins? When you say syrup what do you mean? I have maple syrup and corn syrup. Also can I use my stand mixer with a regular paddle or dough hook?

ginger thins • Electric Blue Food - Kitchen stories Swedish ginger thins • Electric Blue Food - Kitchen stories

The spices are to be intended ground, all three of them. While you can choose your syrup of choice, these spices are non-negotiable. It’s these three together that make pepparkakor.

Ginger thins as Christmas tree ornaments

Absolutely! Once the ginger thins have cooled completely, you can store them in an airtight container at room temperature for up to two weeks. This will keep them fresh and maintain their crispy texture. Can I freeze Anna’s ginger thins? Feel free to experiment with different cookie cutter shapes to suit various occasions or personal preferences. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown

Annas Pepparkakor Original - Ginger Thins 150g - ScandiKitchen

Making the Swedish ginger thins is a rather simple task. If you have a food processor, all you gotta do is combine all the ingredients together and blitz until a dough ball forms. Otherwise you can start working the flour and butter with your hands and then add the rest of the ingredients and knead until you have your dough. Remove one disc of dough from the refrigerator and allow it to soften slightly at room temperature for about 10 minutes. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth dough forms.

Anna’s Ginger Thins offer a delightful twist on the classic gingerbread cookie. With their delicate texture, aromatic spices, and a touch of sweetness, they are sure to become a favorite during the holiday season. Whether you enjoy them on their own with a cup of tea or use them as a creative addition to festive desserts, these ginger thins are bound to impress. So, gather your ingredients, preheat your oven, and get ready to savor the delicious flavors of Anna’s Ginger Thins! Pepparkakor – Swedish Ginger Biscuits | Food video | How-to recipe In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt ; add to creamed mixture until well combined (dough will be soft). Add the egg, molasses, and vanilla extract to the butter-sugar mixture, and mix until well combined. The syrup used in Swedish baking is called light syrup and is made from the sugar beet like white granulated sugar. Golden syrup (from the sugar cane), maple syrup, corn syrup, liquid honey or date molasses are all viable alternatives. The use of one syrup over the other will change the colour of the dough. In the photo above you see the colour of beet sugar light syrup, but in the dough I have used date syrup (date molasses), hence the rather dark colour.