We have been baking gingerbread. As we always do, and just as my mom did with my sister and I. It's a tradition I have been loving to share with the kids, and their enthusiasm about the project is quite irresistible. I thought it would be nice to share the old recipe – the cakes are a bit more spicy than this kind of cakes normally are, and they are so good with hot apple cider or mulled wine.
Every year my mom secretly used to cut out and decorate two Saint Lucy girls - one for each of us. We had it at Saint Lucy Day in our Christmas stocking. I still remember this very special treat and how much better the Lucy cake tasted that all the other gingerbreads we had been baking. Tomorrow it's Saint Lucy's Day and we have two tiny white dresses hanging, ready for the procession. And there will be gingerbread Saint Lucy cakes in my girls' stockings too.
This is how you make your own Lucia gingerbread – following my mom's old recipe with a few updates like muscovado and coconut oil:
1 dl wholegrain flour, e.g. spelt
4 dl wheat flour
1 tsp cinnamon
1 tsp cardamom
1 tsp ground ginger
½ tsp ammonium bicarbonate
50 g butter or coconut oil
1 1/4 dl dark muscovado cane sugar or dark brown sugar
3/4 dl honey
1-2 egg depending on size
Mix flour and spices, add butter or coconut oil, brown sugar, honey and egg(s). Roll out the dough and let the kids punch out the figures. For the Lucia bride use a knife. Bake at 170°C for 6-10 minutes. Let the cakes rest a little before decorating them. For the frosting we use pasteurized egg whites and icing sugar and maybe a bit of beetroot juice if you want pink frosting. Pasteurized egg whites make the frosting stay in shape. Have fun!