This is my mother's recipe for Swedish gingerbread. We like the cookies very gingery, chewy, and warm. They are a great festive treat to have with a glass of cold milk or a cup of tea. This recipe can also be used to make puffier and more substantial gingerbread men. I can't think of anything better to smell baking on a cold evening.
Instead of using 170g of butter, you can use 85g butter and 85ml oil. You can also press an almond into the top of each biscuit, if you like, before baking, or decorate as you like afterwards.
This recipe was edited by Allrecipes staff to include measurements familiar to UK and Irish cooks.
The flour quantity in this recipe definately needs reviewing as dough mixture much too soft and sticky. I kept adding flour to make biscuit dough. Biscuits also expanded more than other gingerbread recipes. Flavour good - 16 Feb 2011
This is one of my top recipes ever. It never fails to be a winner. I don't like ginger but I LOVE these cookies. They are SO FREAKING GOOD. They are soft and a bit chewy. I have never actually made gingerbread men with this recipe. I make round cookies and then sandwhich them with orange butter cream (butter cream with juice of an orange and orange rind). The flavours work amazingly together! I refrigerate them for an hour or so, and then put them in my cookie jar. They've lasted for almost a week but then they were all gone...but I think they would have lasted a good while longer. Even after a week they still tasted fresh. On their own they are almost as good. These cookies have an amazing flavour and texture and this will be a recipe to keep forever and pass onto my children and grandchildren! Thank you SO MUCH for posting! - 09 Dec 2016 (Review from Allrecipes AU | NZ)