Glögg with bergamot and apple
1 l apple juice
4 tbsp cane sugar
3 bergamots
10 cardamom pods
3 black peppercorns, whole
2 cloves
1-star anise
1 cinnamon stick
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Recipe
Warm the apple juice until steaming but not boiling. Remove from heat.
Roast the spices slightly in a frying pan and add to the warm juice.
Cut or use a peeler to strip the zest of the bergamot, then juice the fruit.
Add both to the apple juice.
Transfer to a lidded container and let infuse in the fridge overnight.
Gingerbread with citrus
500 g sugar
250 g butter, soft
2 dl double cream
2 dl light syrup
2 tbsp baking powder
2 tsp ground white pepper
4 tsp ground ginger
4 tsp ground sichuan pepper
4 tsp of ground cardamom
Zest of 4 lemons
10 g freshly grated ginger
1 kg of white flour
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Recipe
Beat the soft butter with the sugar until light and creamy. Add the double cream and stir to combine. Add the rest of the ingredients and mix.
Add the flour gradually as needed and knead until all comes together. It should just be able to be shaped.
Cover with cling film and leave the dough in the fridge overnight. You can make the dough several days in advance, as it keeps well refrigerated for up to a week.
Preheat the oven to 180 degrees.
Roll out the dough thinly and cut out shapes using cookie cutters. Place the gingerbread on a lined baking sheet, and bake for approx. 10 minutes.
Leave to cool completely on the baking sheet. Store in an airtight tin.
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