Indian pale gingerbread cookies and craft brewer’s mulled wine

While your Christmas beers are fermenting, why wouldn’t you surprise your family with some Christmas cooking. This time spiced up with some malty and hoppy flavors. Merry Christmas!

Indian pale gingerbread cookies

For those hop heads that love the citrusy, slightly bitter orange taste of hops, this is your new Christmas favorite. These spicy treats give the traditional gingerbread cookies some new twist that makes you crave them.

Try with creamy brie cheese and orange marmalade on top and enjoy with hoppy glogg.

Ingredients

Finlandia Traditional

1,5 dl

Sugar

2 dl

Butter

250 g

Cinnamon

1 tbsp

Ginger

1 tbsp

Cloves

1 tbsp

Allspice

1 tsp

Cardamom

1 tsp

Wheat flour

8-9 dl

Salt

1 tsp

Egg

2

Baking soda

2 tsp

Recipe

Weigh butter, sugar and spices into a pot. Bring to boil and mix until smooth. Cool the mix to 50°C and add the Finlandia Traditional.

 Cool to room temperature. Add eggs and whisk them in. Mix ¾ of the flour and baking soda together end then add to the mixture. Don’t add all flour at once to avoid dry dough.

Wrap the dough into plastic wrap and move to fridge to harden.

Roll the dough to thin. Cut to cookies with desired shaped cutter. Move on to a baking sheet and bake in the oven at 175 °C for 6-9 minutes depending on the thickness of the cookies. Cool.

Craft brewers hoppy mulled wine (Nordic glögg)

This Hoppy mulled wine (Nordic glögg) leaves a warming sensation to the back of your mouth, even without alcohol! When the taste of lingonberries and all those amazing spices meet the maltiness and hoppiness of Finlandia Traditional, the combination is truly a new Classic.

Try with your favorite red wine or with Calvados.

Ingredients

Finlandia Traditional

4 tbsp

Lingonberry juice (with sugar)

1 l

Glogg spice liquor*

3 dl

Vanilla sugar

1 tbsp

  

Mulled wine/Glögg spice liquor:

 

Water

3 dl

Mulled wine/Glögg spice Mix (Meira)

1 pkg (25g)

Recipe

Make the Mulled wine/Glögg spice liquor. To a small kettle, measure 3 dl of water and add the spice mix. With lid on, bring to boil and take away from the heat. Infuse the spices for 10 minutes and sieve the liquor.

Measure the Lingonberry juice, Finlandia Traditional and vanilla sugar to to the kettle and mix well. Add the spice liquor and warm the glogg. Enjoy with raisins and almonds if you like.