December – en bakmånad

December 5, 2013Matilda Hildingsson
Winter cookies by Babes in Boyland

Winter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in Boyland3Winter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in BoylandWinter cookies by Babes in Boyland

December är väl lite av en bakmånad vilket vi såklart gillar, så just nu fyller vi bloggen med den ena julkakan efter den andra. Den här gången fick det bli klassiska pepparkakor och syltkakor med saffran och lingon. Och så var vi tvungna att provsmaka också.

Pepparkakor
6-8 minuter, 175 grader

2 1/2 dl brun farin
3/4 dl ljus sirap
3/4 dl vatten
150 g smör eller margarin
1 msk malen kanel
1 msk malen ingefära
1 tsk malna kryddnejlikor
8 dl vetemjöl
1 1/2 tsk bikarbonat

Blanda farinsockret, sirapen och vattnet i en kastrull. Koka upp blandningen. Lägg i matfettet och låt det smälta. Tillsätt kryddorna. Låt massan kallna utan omrörning. Rör i bikarbonaten och 3/4 av mjölet. Resten används till utbakning. Linda in degen i plastfolie. Låt den stå kallt till nästa dag. Sätt ugnen på 175 grader. Arbeta degen smidig på mjölat bord. Knåda eventuellt in resten av mjölet. Kavla ut degen tunt och ta ut kakor med mått. Lägg dem på smord plåt eller på bakplåtspapper. Grädda kakorna mitt i ugnen i 175 grader, 6-8 min. Låt kakorna svalna på plåten. Förvaras i burk i rumstemperatur eller i frys.

Receptet kommer ursprungligen här ifrån.

Syltkakor med saffran och lingon
15 minuter, 175 grader

200 g rumsvarmt smör
1 dl strösocker
0,5 g saffran (1 kuvert)
4 1/2 dl vetemjöl
Fyllning:
ca 1 dl lingonsylt

Vispa smör och socker med elvisp, använd visparna, tills allt det blir ljust och poröst. Blanda i övriga ingredienser. Forma degen till en rulle ca 25 cm lång och ca 4 cm/diameter. Lägg rullen kallt en stund. Skär den i skivor. Lägg på bakplåtspapper på plåt. Gör en fördjupning med fingret mitt i varje kaka. Det brukar gå bra när kakdegen mjuknat något. Fyll groparna med sylt. Grädda kakorna i 175 graders ugnsvärme ca 15 minuter.

 

 


December is a month when we bake a lot, which of course we like, so right now we fill the blog with one christmas cake after another. This time it had to be classic gingerbread and jam cookies with saffron and lingonberries.

Gingerbread
6-8 minutes, 175°C (347F)

1 cup brown sugar
5 tbsp light syrup
5 tbsp water
150 g unsalted butter
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground clove
3,4 cups all purpose flour
1,5 tsp bicarbonate

Method
Mix brown sugar, syrup and water in a pan. Boil the mixture. Add the butter and let it melt. Add spices. Leave the mixture to cool without stirring. Stir in the bicarbonate and 3/4 of the flour. Save the rest for baking. Wrap the dough in plastic wrap and let it rest cold until next day. Preheat the oven to 175 degrees Celsius (347F). Knead the dough until smooth on a floured table. Use more flour if needed. Roll out the dough thinly and remove the cookies with a round cookie cutter. Use glass or something similar to make beautiful patterns on the cookies. Place them on a baking sheet with parchment paper. Bake the cookies in the oven at 175 degrees Celsius (347F) for 6-8 minutes. Let the cookies cool on the baking sheet. Store in a jar at room temperature or in the freezer.

Jam cookies with saffron and lingonberries
15 minutes, 175°C (347F)

200 g unsalted butter
0,4 cup sugar0,5 g saffron
1,9 cup all purpose flour
Filling:
0,4 cup lingonberry jam

Method
Whip butter and sugar with an electric mixer until it all becomes light and fluffy. Mix in remaining ingredients. Shape the dough into a roll of about 25 inches long and 1,6 inches in diameter. Put the roll in the fridge for a while. Cut the roll into slices. Place on parchment paper on baking sheet. Make a small pit with your finger in the middle of each cookie. It usually goes well when the cookie dough has softened. Fill the pits with jam. Bake cookies in 175 degrees Celsius (347F) for about 15 minutes.

Comments (64)

  • jennie

    December 17, 2013 at 09:22

    Jag tappar andan vad fint, och jag som aldrig bakar får plötsligt lust. Tack för insp!

    1. Nathalie Myrberg

      December 17, 2013 at 20:34

      Fina ord, tack snälla!

  • Raquel

    December 17, 2013 at 22:34

    Wowwwww!!! realmente una preciosidad de fotos y una delicia de receta, hace poquito las he preparado tambien en mi blog. Todo un descubrimiento. Saludos desde España.

  • Crystal

    December 18, 2013 at 06:59

    Ces photos sont superbes , merci pour l’idée des biscuits

  • Keith Dearinger

    December 19, 2013 at 01:16

    They look like nice cookies,…. in english?

  • Beverly C

    December 19, 2013 at 04:08

    I linked to your blog from Pinterest. Beautiful photos of your baking, so peaceful and it made me smile. Cute dog too. Wish I could understand, I am guessing Swedish.

    1. Matilda Hildingsson

      December 31, 2013 at 10:53

      We’re happy to inspire! Thank you very much. Yes! Isn’t she beautiful my little doggy.. You are absolutely right! Swedish it is. Our New Year Resolution shall be to get better at translating our post! 😉

      1. Jocelyn

        January 7, 2014 at 10:23

        Just do what I do, and copy the text into google translate. I agree, beautiful photos 🙂

  • Paula R

    December 19, 2013 at 19:42

    Wow!! Amazing pics and cookies!
    kisses from Spain

  • Ellen

    December 19, 2013 at 23:22

    wow. i <3 your blog. very lovely..

    1. Matilda Hildingsson

      December 31, 2013 at 10:32

      Thank you dear, hope you’ll be following us during next year! Happy New Year!

  • Sarah Cooper

    December 20, 2013 at 03:33

    This is a dream. I love it & wish I had a place at the table. Xx from Tennessee USA

    1. Matilda Hildingsson

      December 31, 2013 at 10:38

      You’re welcome to join us Sarah! Otherwise, it’s good to dream yourself away a bit sometimes..

  • Jess

    December 20, 2013 at 06:29

    Beautiful photos! Love the idea with the drinking glasses…

  • podane

    December 20, 2013 at 11:23

    très beau et surement délicieux!

  • Onefinedaywedding

    December 21, 2013 at 08:50

    I think,this is a fantastic idea!
    Decorating cookies with a bottom of a glass,how cool is that!Great job!
    I must share this today on my hungarien blog,if you don’t mind,of course with your link.

    1. Matilda Hildingsson

      December 31, 2013 at 10:47

      Thank you for the nice comment! We’re glad you want to share on, please show us the post when it is up!

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    December 21, 2013 at 12:25

    […] Ezúton is köszönjük BABES IN BOYLAND ! Big thank you for BABES IN BOYLAND! Forrás/ Source :http://babesinboyland.se/december-fika/ […]

  • Julie

    December 23, 2013 at 00:39

    Loved these pictures! Could you write the recipe in English? Please!!!!?? 🙂 🙂

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    December 23, 2013 at 14:57

    […] credits: 1 & 3 – Babes in Boyland 2 – Kristin Rosenau – Flickr Posted by Emma – The Marion House Book on December 23, […]

  • Ron Hildebrand

    December 25, 2013 at 06:45

    I used the Google translator for the recipe:

    December is a bit of a bakmånad which of course we like , so right now we fill the blog with one julkakan after another. This time it had to be classic gingerbread and jam cakes with saffron and lingonberries. And so we had to try too.

    —————————
    Gingerbread
    6-8 minutes , 175 degrees

    2 1/ 2 cups brown sugar
    3/4 cup light syrup
    3/4 cup water
    150 g butter or margarine
    1 tablespoon ground cinnamon
    1 tablespoon ground ginger
    1 teaspoon minced cloves
    8 cups flour
    1 1/2 teaspoon baking soda

    Mix brown sugar , syrup and water in a pan. Boil the mixture. Add the shortening and let it melt. Add spices. Leave the mixture to cool without stirring. Stir in the bicarbonate and 3/4 of the flour. The rest is used to utbakning . Wrap the dough in plastic wrap. Let it be cold the next day. Preheat the oven to 175 degrees . Knead the dough until smooth on a floured table . Knead possibly the rest of the flour. Roll out the dough thinly and remove the cookies with measurements. Place them on greased baking sheet or parchment paper. Bake the cookies in the oven at 175 degrees for 6-8 minutes. Let the cookies cool on the baking sheet . Store in a jar at room temperature or in the freezer.

    The recipe is originally from here.

    ——————————————-
    Jam Cookies with Saffron and Lingonberries
    15 minutes , 175 degrees

    200g unsalted butter
    1 cup granulated sugar
    0.5 g saffron ( 1 envelope )
    4 1/2 cups flour
    filling:
    about 1 cup lingonberry jam

    Beat butter and sugar with electric mixer , use the whisk, until it all becomes light and fluffy. Mix in remaining ingredients. Shape the dough into a roll about 25 inches long and about 4 cm / diameter. Add roller cold for a while . Cut it into slices . Place on parchment paper on baking sheet . Make an indentation with your finger in the middle of each cookie . I usually do well when the cookie dough has softened somewhat. Fill the pits with jam. Bake cookies in 175 degree oven heat about 15 minutes.

  • Ron Hildebrand

    December 25, 2013 at 06:49

    Thanks for this post! I love the photos, the cut glass bottoms for cookie decoration, and your drip coffee maker: No plastic junk, just a metal funnel and glass jar!

    Ron Hildebrand
    Reno NV, USA

  • Kreetta

    December 25, 2013 at 09:56

    Merry X-mas to You! I just found your blog. Lovely feeling. I like it!

    1. Matilda Hildingsson

      December 31, 2013 at 10:23

      Happy New Year to you! We’re glad you like it, hope you’ll stay with us next year!

  • thefolia

    December 26, 2013 at 06:24

    simple, elegant and beautiful (and I’m sure scrumptious!) Happy Nesting.

  • Saffran « B.I.B – Babes in Boyland B.I.B – Babes in Boyland

    December 29, 2013 at 23:38

    […] vill vi börja med att tacka för alla fina kommentarer vi har fått de senaste dagarna. Framför allt på det här inlägget. Helt galet vad ett par kakor kan spridas snabbt på Pinterest! Sen vill vi så klart passa på att […]

  • Terri

    December 31, 2013 at 21:31

    So lovely! Wishing for an English version! Merry New Year beginnings!

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    […] Pretty cookies […]

  • Nadia

    January 9, 2014 at 03:43

    C’est simplement merveilleux, j’adore, je love, c’est magique ces moments, merci.

    1. Matilda Hildingsson

      April 4, 2014 at 12:15

      Thank you! Follow us on http://www.lovelylife.se/babes-in-boyland/ <3

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    February 6, 2014 at 19:34

    […] want to make these beautiful gingerbread and jam cookies! (and i’m very glad they provided the recipes in […]

  • Doredoris

    February 11, 2014 at 13:04

    Blev så inspirerad av att baka kakor med fina mönster. Har lånat några bilder av er till ett inlägg hos mig och länkat till er. Hoppas det är ok.

    1. Nathalie Myrberg

      February 12, 2014 at 20:45

      Vad kul! Och det är helt okej! 🙂

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  • Danielle

    March 29, 2014 at 16:41

    I love the elegant simplicity of your blog! The photos are gorgeous and the cookies look amazing. Sign me up.

    1. Matilda Hildingsson

      April 4, 2014 at 12:13

      Thank you darling! Welcome to our new place for current posts: http://www.lovelylife.se/babes-in-boyland/

  • Therese mary

    April 17, 2014 at 21:56

    Tried both recipes and they came out wonderful. Thank you

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  • Stacy

    December 13, 2014 at 04:03

    Thank you so much for the wonderful recipes. I love each and every picture in this post, they’re so evocative – simple and beautiful. 🙂

  • Claire

    December 22, 2014 at 17:23

    Thanks for the beautiful photos and recipes! So inspiring. C’est le bon vie! Merry Christmas

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  • Renata

    February 3, 2015 at 17:19

    I’m in love with your photos! There is so much kindness and warmth in them..

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  • Jenny

    November 14, 2015 at 19:34

    Beautiful photos and cookies! I am going to make them today. : )
    Thanks for the inspiration!

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  • Agata

    December 15, 2016 at 14:00

    Hi!

    I keep coming back to this post, I love the pictures so much!
    I would like to try the cookies this year, just wanted to ask what kind of brown sugar do you use? I’ve noticed the understanding varies from country to country. Is is the soft brown sugar, that is really moist and sticky, or just crystals, but brown colour?

    The same about light syrup… is this a product I should look for, or can I use honey or sugar syrup or maple syrup, agave syrup, or some other kind of sweet liquid?

    My last question is about the tiny tree on the window – what species is this? It’s absolutely darling.

    I would really appreciate a reply!

    Wish you great December baking fun!

    1. Matilda Hildingsson

      February 13, 2017 at 00:09

      Hi Agata! Sorry for this very late reply. We’re glad you like it! We used soft brown sugar and sugar syrup.
      The tree is a sprout of a Swedish firr. 🙂 Take care!

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