Swedish Gingerbread aka Pepparkakor – recipe
Bake your own gingerbread cookies with this easy gingerbread recipe. Whether you want to make gingerbread men or build a whole gingerbread house this is where to start.
3 dl water
½ dl molasses
2 tbsp of ground cloves
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp bicarbonate of soda/baking soda
1/3 teaspoon salt
750 g of caster sugar
425 g of room temperature butter
1.2 kg of wheat flour
- Boil water, syrup, cloves, cinnamon, ginger, salt and bicarbonate of soda for a minute while stirring. Allow to stand for about 5 minutes. Beat butter and sugar in a mixer. Add the lukewarm spice liquid. Then, work in flour and salt and work it all until you get a smooth, shiny dough. Wrap in cling film and refrigerate overnight, but preferably even longer (the dough may be refrigerated for up to 2 weeks, the flavours will develop even more)
- Heat the oven to 220 C / 428°F. Remove the dough from the cold so it may get to room temperature before baking with it, when it's too cold it's hard to bake with. Roll out the dough really thin on a clean surface dusted with flour and take out cakes with cookie cutters. Place on sheets covered with parchment paper and bake the ginger bread in the middle of the oven for about 5-7 minutes.
Recipe by Lisa Lemke