So, to be honest the first set of Swedish gingersnaps from great grandaunt Märta’s cook book did not turn out the way I am used to. It seems things were not as spicy back in the day, and I like my Swedish gingersnaps with a serious ginger-cinnamon-cardamom-punch. Her recipe reminded me of a cross between a sugar cookie and a ginger snap, which was lovely in itself. Different texture too. To spice (sic!) things up I powdered some of the dough with cinnamon and sugar and got delightful little holiday treats nevertheless. I’m calling them Märtashjärtan (Märta’s Hearts).
I have been asked to do some traditional baking for a Lucia celebration with the international chambers of commerce in Stockholm in two weeks’ time. By then I will have to see that my new recipe works as intended instead.
New attempts to follow!