Latvian Christmas Gingerbread

Latvian Christmas Gingerbread Recipe - Traditional Holiday Treat from Latvia

Region / culture: Latvia | Preparation time: 2 hours | Cooking time: 5-6 minutes per batch | Servings: 12

Introduction

Latvian Christmas Gingerbread is a traditional holiday treat that is enjoyed by many during the festive season. These spiced cookies are not only delicious but also a fun activity to make with family and friends.

History

Gingerbread has a long history in Latvia, dating back to the Middle Ages when it was brought to the region by German traders. Over the years, Latvians have put their own spin on the recipe, adding local spices and flavors to create a unique version of this classic treat.

Ingredients

0.33 cup molasses (light or dark)
0.33 cup brown sugar
0.33 cup honey
0.5 cup butter
3 tbsp lard (or 4 tbsp butter)
5 cups flour
1 tsp cinnamon
1 tsp ginger
0.5 tsp black pepper
0.5 tsp cloves
0.5 tsp nutmeg
0.5 tsp cardamom
0.5 tsp coriander
2 eggs
0.5 tsp baking soda
1.5 tsp baking powder

How to prepare

In a pot, combine the molasses, honey, brown sugar, butter, and lard. Heat over medium-low heat, stirring constantly, until the butter, lard, and sugar are completely melted. Do not allow the mixture to boil. You can soften the butter and lard in the microwave to speed up the process. Avoid scorching the mixture, as it will affect the texture of the cookies.
Remove the pot from heat and add 2.5 cups of flour along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally.
Lightly beat the eggs and incorporate them into the dough. Allow the dough to cool completely.
Sieve together the remaining flour with the baking powder and baking soda.
Gradually add the flour mixture to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead it with your hands. Start kneading in the bowl and then transfer to a well-floured work surface. Initially, the dough will be sticky, but continue kneading until it becomes smooth, shiny, and heavy. Add more flour if necessary, but do so gradually.
Grease a bowl with butter and place the dough in it. Cover with a cloth and let it rest for a couple of hours.
To bake, generously flour your work surface.
Take a piece of dough and roll it out very thinly.
Cut out shapes from the dough and place them on an ungreased cookie sheet.
Bake in a preheated 400°F (204°C) oven for approximately five to six minutes. Keep a close eye on them and remove from the oven when the bottom edge begins to brown and the surface looks dry.
Transfer the cookies to a rack and allow them to cool. They should become harder and easily slide off the pan. If they are still moist or sticking, return them to the oven for an additional minute or two.

Variations

Add chopped nuts or dried fruit to the dough for extra texture and flavor.
Drizzle the cookies with a simple icing made from powdered sugar and water.
Use cookie cutters to create fun shapes for different occasions.

Notes

If dough is too crumbly, add 1 tbsp each of molasses and honey
There is no need to to grease the cookie sheet — that's why the lard is there (you won't taste it at all).
This recipe makes lots of cookies, so it can be halved (or doubled, for that matter).
The dough will keep almost indefinitely in the fridge, covered with plastic wrap. When it comes out of the fridge, it will be quite hard, but a bit of kneading and rolling will make it soft and pliable again.

Cooking Tips & Tricks

Be sure to heat the molasses, honey, brown sugar, butter, and lard over low heat to prevent scorching.

- Knead the dough until it is smooth, shiny, and heavy for the best texture.

- Roll out the dough very thinly for crispy cookies.

- Keep a close eye on the cookies while baking to prevent burning.

Serving Suggestions

Enjoy Latvian Christmas Gingerbread with a cup of hot tea or mulled wine for a cozy holiday treat.

Cooking Techniques

Kneading the dough until smooth and shiny is key to achieving the right texture.

- Rolling out the dough thinly will result in crispy cookies.

- Baking the cookies at a high temperature for a short time will help them retain their shape.

Ingredient Substitutions

You can use all butter instead of a combination of butter and lard.

- If you don't have all the spices listed, you can use a pre-mixed gingerbread spice blend.

Make Ahead Tips

You can make the dough ahead of time and refrigerate it for up to a week before baking.

Presentation Ideas

Arrange the cookies on a festive platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Latvian Christmas Gingerbread pairs well with hot beverages like tea, coffee, or hot chocolate.

Storage and Reheating Instructions

Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

Nutrition Information

Calories per serving

Each serving of Latvian Christmas Gingerbread contains approximately 150 calories.

Carbohydrates

Each serving of Latvian Christmas Gingerbread contains approximately 20 grams of carbohydrates.

Fats

Each serving of Latvian Christmas Gingerbread contains approximately 8 grams of fat.

Proteins

Each serving of Latvian Christmas Gingerbread contains approximately 2 grams of protein.

Vitamins and minerals

Latvian Christmas Gingerbread contains small amounts of various vitamins and minerals, including iron, calcium, and vitamin E.

Alergens

Latvian Christmas Gingerbread contains wheat, eggs, and dairy.

Summary

Latvian Christmas Gingerbread is a moderately high-calorie treat that is rich in carbohydrates and fats.

Summary

Latvian Christmas Gingerbread is a delicious holiday treat with a rich history and warm spices. Enjoy making and sharing these cookies with your loved ones during the festive season.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was just a young girl living in the small village of Riga, Latvia. Christmas was approaching, and the air was filled with the scent of pine trees and gingerbread. I remember watching my mother in the kitchen, her hands deftly mixing the dough for our traditional Latvian Christmas gingerbread cookies.

I was always curious about cooking, even as a child. I loved to watch my mother and grandmother in the kitchen, learning their secrets and techniques. So when it came time to make the gingerbread that year, I knew I had to pay extra close attention. I watched as my mother measured out the flour, added the spices, and kneaded the dough until it was smooth and pliable.

As the cookies baked in the oven, the house filled with the warm, spicy aroma of ginger and cinnamon. I couldn't wait to taste them. When they were finally done, my mother handed me a cookie, still warm from the oven. I took a bite, and my taste buds exploded with the flavors of honey, cloves, and ginger. It was the most delicious thing I had ever tasted.

From that moment on, I was determined to learn how to make the gingerbread myself. I begged my mother to teach me her recipe, but she was hesitant. She told me that the recipe was a family secret, passed down from generation to generation. But I was persistent, and eventually she relented.

I spent hours in the kitchen with my mother, watching her every move and taking notes on her technique. She showed me how to roll out the dough, cut it into shapes, and bake it to perfection. I learned about the importance of using fresh spices, high-quality honey, and just the right amount of flour. And as I worked alongside her, I felt a connection to my ancestors, who had been making this gingerbread for centuries.

Finally, after much practice and many failed attempts, I mastered the art of making Latvian Christmas gingerbread. The cookies were a hit with my family and friends, who couldn't get enough of their rich, spicy flavor. And as I watched them enjoy my creations, I felt a sense of pride and accomplishment.

Over the years, I have continued to perfect my gingerbread recipe, adding my own twist with a sprinkle of orange zest or a dash of cardamom. I have shared the recipe with friends and neighbors, who have all raved about its deliciousness. And now, as I pass it on to you, my dear grandchild, I hope that you will carry on the tradition and make this gingerbread for your own family one day.

So remember, when you mix the flour and spices, when you roll out the dough and cut it into shapes, you are not just making cookies. You are creating a connection to your past, to your heritage, to all the generations of Latvian women who have come before you. And as you savor that first bite of warm, spicy gingerbread, know that you are tasting a piece of history, a taste of home. Enjoy, my dear, and may this recipe bring you as much joy and fulfillment as it has brought me.