Swedish Gingerbread | Pepparkakor

A cookie-style gingerbread made with golden syrup and a spice mixture containing
cinnamon, ginger, cloves, and cardamom. These are often eaten alongside saffron
buns on St. Lucy's Day, December 13th.

Servings: 9 dozen

Author:

Prep Time
20 minutes

Cook Time
7 minutes

Refrigeration Time
2 days

Course:

Dessert

Cuisine:

Swedish

Keywords:

Gingerbread Christmas cookies European gingerbread pepparkakor spice cookies Swedish gingerbread

Instructions

1 In a small pot on the stove, gently warm together the milk, sugar, and golden
syrup. Remove it from the heat.
2 In a large bowl, add the butter (cut into cubes) and spices, and whisk in the
warm milk mixture a little at a time. Whisk continuously to melt the butter and
emulsify the mixture.
3 In a separate bowl, combine the flour and baking soda.
4 Stir the flour and baking soda mixture into the liquid ingredients, a little at
a time, until all of the ingredients are incorporated into a dough.
5 Transfer the dough to a plastic wrap, and store in the refrigerator for at least
an hour, but preferably 2 days for the flavors to develop.
6 Once the dough has chilled and matured, take small sections at a time, and roll
them out onto a floured surface to a thickness of your preference. For a
crispier cookie, roll it thinner, and for a chewier cookie, roll it thicker.
7 Cut out your cookies into shapes of your choosing. Traditional shapes include
hearts, stars, trees, circles, pigs, people, and reindeer.
8 Place the cookies on a parchment paper lined baking sheet, and bake at 400℉
(200℃) for 5-7 minutes, or until lightly golden around the edges.
9 Allow the cookies to cool on a baking rack before enjoying.

Swedish Gingerbread | Pepparkakor

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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