Swedish Gingerbread


75 ml (1/3 C) honey 

150 ml (2/3 C) sugar

100g butter

75 ml (1/3C) whipping cream

1/2 Tbsp ground ginger

1/2 Tbsp cinnamon

1/4 Tbsp ground cloves

1/2 Tbsp soda bic

250g plain flour


  • melt syrup, butter and sugar in a saucepan over low heat
  • take off heat and mix in cream and spices
  • mix soda bic with 50 ml flour then add to the mixture, followed by the rest of the flour.
  • Leave to stand in the fridge until cold and thickened. 
  • Remove from the fridge and roll out mixture when at room temperature
  • use flour to avoid sticking to the worktop
  • if mixture appears too sticky, mix in more flour.
  • Roll out to a thickness of about 1 mm.
  • Use cutters to make biscuit shapes
  • Set timer and cook in the oven for 4 min at 200C (190C fan assisted)