Traditional Norwegian Gingerbread and a Companion Cube

Gingerbread is a must every Christmas. For me, there is no Christmas without gingerbread. You can tell from a previous post also, that I make some pretty geeky gingerbread "art" every year too. There's a Norwegian tradition in making houses out of gingerbread and decorate them with lots and lots of candy and royal icing for Christmas. I love this tradition, but also like putting my own spin on it.

Weighted companion Cube in Gingerbread
Weighted companion Cube in Gingerbread

So this year I decided to make something other that a movie themed display. I decided to go with the weighted companion cube from the game "portal". Now, if you like puzzles and video games and cake, this is the game for you. I really like how it came out, it looks like it should, I think :D

I also made Gingerbread snowflakes for my friends of course, and also two to hang in the Missus' window, for some extra holiday cheer! I also and very satisfied with how they came out. Now, I made two types if gingerbread, the light sort and the dark sort. I used the exact same recipe, but swapped light syrup with dark syrup in the one. I usually only make dark, I think it's the best kind. But I wanted to try something different. Unfortunately  the light one ended up being very difficult to handle. It's fell apart very easily and was difficult to roll out. It does taste good though, so it doesn't matter!

Traditional Gingerbread Cookies

Traditional norwegian recipe for gingerbread By
Print friendly version
250 grams sugar
2 dl dark syrup
1 tsp cinnamon
2½ tsp ground dried ginger
¼ tsp ground clover
250 grams butter
1 tsp baking soda
2 eggs
650-670 g flour
Prep time:
Cook time:
Total time:
Yield: 50 Cookies

Divide the yolks from the egg whites. Beat the sugar and yolks until it turns light yellow. Whip heavy cream to whipped cream.

Soak the gelatin plates in cold water for 5 minutes. Heat 1 dl of water. Drain the cold water from the gelatin. Try to get as much water out as possible. If a lot of water remains. Reduce the amount of heated water (the less water you use, the better it will set). Dissolve the gelatin in the heated water, and set aside to cool until at least lukewarm.

Beat the egg white until stiff white peaks form.

Now, if you have a stand mixer, switch from balloon whisk to a paddle whisk instead. If not, mix the rest by hand. Do not do the next parts with a balloon whisk, it will deflate the cream, egg whites and sugar-yolk mix and it will not set later.

Using the slowest setting on the mixer, blend the whipped cream into the sugar-yolk mixture. Gradually add inn the egg whites. Blend the lemon juice into the lukewarm gelatin, and then add this to the rest.

Place the mixture in a tight bake pan or a silicone mold, and refrigerate for at least 4 hours (more might be needed, less if you divide into smaller portions in glasses).

If placed in a large pan or mold, place the pan/mold in hot water for 5-10 seconds before turning it over on a plate. You might need to stick a small knife up one edge to loosen the suction hold, then it should easily come out.

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