Pepparkakor

I have opened a little cookie factory. This year we stay in Dublin for Christmas, so I want to send some sweets for our families. I hope they will like it. There are so many fantastic cookie recipes it is hard to decide, but I have noticed that many of my favourite recipes have origin either in Germany or Scandinavian countries.
Pepparkakor come from Sweden and you probably know them from Ikea. They are perfect for using cookie cutters as they don’t change shape while baking. I love their spiciness.
Recipe from Moje wypieki.

Pepparkakor - Christmas cookies

Pepparkakor

  • 150 g molasses (black treacle, sugar beet syrup, date syrup or maple syrup)
  • 110 g butter
  • 100 g icing sugar
  • 375 g all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger (or more if you like)
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 egg
  • 2 tsp mixed spice (I added mix of cardamon, ginger, black pepper and nutmeg)

In a small pan heat molasses, butter and icing sugar just to boiling point, stirring occasionally. Remove from heat and let it cool for at least half an hour (luke-warm mixture is ok).
In a large bowl sieve the flour together with baking powder, spices and salt. Form a hole in the middle and add the egg as well as the molasses mixture and knead together with your food processor – the dough might be very sticky.
Add a little more flour if the dough appears too sticky, you should be able to shape it into a ball.
Tightly cover it with cling film and let rest in the fridge until firm (for about 2 hours).
Cut off smaller portions of the dough and roll it out (the thinner the better) on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake at 175ºC/155ºC fan for 8 to 10 minutes or until they just start to get some colour on the very edges. Remove from oven and cool on the wire rack.
Keep in an air-tight container. They get better day by day.

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