I’ve been baking gingerbreads for over 3 hours now

I made heart-shaped gingerbread this year

…and I still have dough left that I had to put back in the fridge.

A few years ago I made lussekatter (saffron buns). And I thought it was just as good to make a lot of lussekatter, so I almost doubled the recipe. Then I was stuck baking lussekatter for 6 hours. I was sooo tired the next day! But I think my collegues at work were happy when I served the buns at the coffee break.

So, this time I made only 3/4 of the recipe. Next time I’ll only make half!

The gingerbreads are ready!