pepparkakor (holiday cookie)
(from Joanna’s recipe box)
This dough makes a LOT of cookies, the recipes says 350 small ones or 175 little bigger ones. But it is a very durable dough, so you don’t need to make them all at once. I made it and used it all through the Christmas period, I think it lasted almost 3 weeks. We kept it in our bedroom which is very cool, at about 15 C. The recipe says that if the dough is kept in a cold place, it becomes crumbly.
Source: annachiara
Ingredients
- 4 1/2 dl golden syrup
- 300 gr butter, room temperature
- 4 1/2 dl caster sugar
- 1 egg
- 4 tsp cloves, freshly ground
- 6 tsp cinnamon, ground
- 4 tsp ginger, ground
- 4 tsp cardamom, freshly ground
- 13-15 dl all purpose flour
Directions
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Bring the syrup to a boil,
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stir and let it cool a little.
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Add the sugar, the egg, the spices and the butter. Add most of the flour.
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Let it rest in a cool place (but not cold) until the next day.
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Make cookies with it! (thicker was good) On a generously floured surface.
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Bake at 180-200 C for about 8 minutes.