This year, Gille Gingerbread Hearts are even tastier than ever, and in many ways. The recipe has been refined and improved to make the cookies even crispier and tastier than before. Other good news is that Gille Gingerbread Hearts are made with the healthier and locally produced rapeseed oil, replacing the debated palm oil.

“Many food products contain palm oil, which is much debated,” says Henrik Ringdahl, marketing manager of Continental Bakeries North Europe, which develops, manufactures and markets the Gille brand. “We have chosen to develop a recipe based on rapeseed oil instead of palm oil,” he says.

Baking gingerbread with rapeseed oil is quite an achievement in itself. It is very difficult to make stable dough with that kind of oil, but with a few secret tricks Gille has succeeded. In addition, rapeseed oil is a more wholesome kind of fat than palm oil, since it contains more unsaturated fat.

Gille Gingerbread Hearts are made in two classical versions, small and large hearts. Both products are sold in Gille’s round plastic cans, which have been redesigned and bear the new and attractive packaging design. The cans have a transparent lid, making it easy to see all the tasty cookies. Thanks to the new packaging design featuring pink and black colours, the cookies are easy to find in the shops.

Other exciting news about Gille Gingerbread Hearts is that you can make a donation to a good cause. For each Like on Gille’s Facebook page, the bakery donates one krona (SEK1) to the World Childhood Foundation. Go to and click on the Like button! Gille donates one krona for each unique click.

“We love to contribute to helping children in the world; therefore, we support H.M. Queen Silvia’s World Childhood Foundation,” Henrik Ringdahl says.

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