At a glance
You're making crispy, fragrant Swedish gingerbread cookies that require an overnight fridge rest to develop their full flavor. After mixing warm spiced honey into the dough, rolling out thin shapes, and baking for just 10 minutes, you'll have a batch that rivals those beloved IKEA tins—and you can enjoy them any time of year, not just at Christmas.
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Fragrant honey
Warm the honey in a saucepan. Crush the cloves in a mortar and pestle. Add the spices to the honey and stir well. Remove from the heat.
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Sticky dough
Combine both types of flour with the baking powder. Put all the ingredients into a food processor and mix into a soft, non-sticky dough.
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Overnight in the fridge
Put the dough into a bag or wrap it in plastic film. Leave it in the fridge overnight. The next day, let the dough sit at room temperature for about an hour to warm up.
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