Pepparkakor (Bona Fide Swedish Ginger Cookies)
 Click to enlarge | Ingredients: Metric Units 7 oz butter (14 Tbsp.)
1 c. white sugar 1/2 c. syrup (golden cane sugar syrup) 2 tsp. cinnamon 1 tsp. ground cloves 2 tsp. ground ginger 2 tsp. baking soda 3 1/3 Tbsp. water 1 egg 3 1/3 - 3 3/4 c. flour |
Directions:
Melt with butter with sugar, syrup, and spices. Heat it up carefully until the butter has melted. Let it cool off. Dissolve baking soda water and add it to the butter mixture. Add egg, flour. Wrap the dough in foil, refrigerate overnight.
On floured surface, roll out the dough very thin. Use cookie cutters to cut out shapes. Bake on greased tray at 350° F 6 - 8 min. Keep under observation, they burn easily. Let the cookies cool off on the cookie tray. Share and enjoy! Isabell's mom's recipe.
Part of our Swedish Julbord 2004.
On floured surface, roll out the dough very thin. Use cookie cutters to cut out shapes. Bake on greased tray at 350° F 6 - 8 min. Keep under observation, they burn easily. Let the cookies cool off on the cookie tray. Share and enjoy! Isabell's mom's recipe.
Part of our Swedish Julbord 2004.
Submitted by Isabell Gudmundsson
Contributed on: Monday January 3rd, 2005 and modified on Wednesday December 16th, 2009
Contributed on: Monday January 3rd, 2005 and modified on Wednesday December 16th, 2009