Christmas is getting so close. Molly is a bit ill, and we still didn't pick up a tree, decorate the home or finish our Christmas shopping (the presents for the girls!) What we did do and always do was to spend a very cosy day baking gingerbreads - just as my mom did with my sister and I.
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 Lucia cake tasted than all the other gingerbreads we had been baking - and I have been loving to share this tradition with the girls.
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.