Swedish gingersnaps (slightly adapted)

I have adapted the recipe to make it more local (I use maple syrup) and also boosted the nutritional value by using whole grain flour.


150g or approximately ¾ cup of butter (you can use vegan or dairy – go local and grass-fed if possible)

¾ cup sugar (I got away with ½ cup 😉)

¼ cup maple syrup

¼ cup cold water

½ tbsp baking soda

2 cups of whole grain spelt flour

Spices: ½ tbsp of each ground ginger, cinnamon, and cloves, plus 1 tbsp ground cardamom


Stir butter, sugar, and syrup until smooth. Add water, spices and baking soda, and mix well. Add the flour in bit by bit, making sure it’s not too dry. Knead until it’s well mixed. Cover and set aside in the fridge for a few hours or overnight.
When ready to bake, heat up the oven to 400F. Cut the dough in two as it’s easier to maneuver. Roll out each piece (in between two pieces of parchment paper is less messy) until it’s quite thin, 4-5mm or so (be warned, it’s a good workout!). Use your favourite cookie cutter shapes which you then place on a baking sheet lined with parchment paper. (Because you will bake a few batches, make sure to cool down the baking tray completely before you reload.)
Bake for 5-6 minutes, until they are a dark golden colour. Cool on a rack and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *