I promised the baby-BatBrats we'd make gingerbread dough and drink "glögg"/mulled wine (non alcoholic) today.
The recipe are supposed to rest for at least a week in the refrigerator to set the flavors so it's about time!
I use the recipe from Johan Sörberg "Riddarbageriets söta".
Perhaps there will be nothing left to make cookies from since we'll eat lots during.
Warning: if you are going to eat LOTS of dough take off a piece before you add the bicarbonate.
Tummy pain!
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