pepparkakor swedish gingerbread cookies
(from Joanna’s recipe box)
The first time I made them I tried to roll them out as thin as possible but I find that they come out better when I role them out thicker than when I role them out super thin. Note, the recipe asks to be started the night before so that the flavors can develop and the gluten can rest. The only problem for making them immediately is that the recipe also asks for golden syrup which is popular in Europe but not the US. I get mine from amazon but I hear that whole foods sometimes also sells it. The internet says you can try substituting light corn syrup and molasses in a 2 to 1 ratio, but I haven’t tried that.
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 for weeks. If you keep it around, the goal is to keep it cool but not cold. I kept mine on it on a cold window sill. The recipe said that if you keep it in the fridge the dough becomes crumbly. I’ve also split the recipe in half (and just halved the egg) so that I would have a more manageable number of cookies.
Finally, I don’t freshly grind my spices.
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, stir and let it cool a little.
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Add the sugar, the egg, the spices and the butter.
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Add most of the flour. Let it rest in a cool place (but not cold) until the next day.
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Make cookies with it! On a generously floured surface.
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Bake at 180-200 C for about 8 minutes.