Pepparkakor

An old Swedish recipe for thin and crisp ginger cookies.

1 cup (3 dl) dark karo syrup
1 1/3 cup granulated sugar
1 heaping teaspoon ground cloves
1 heaping teaspoon ground cinnamon
2 heaping teaspoons ground ginger
1/2 Tablespoon baking soda
1 1/2 cubes margarine or butter, plus more for pans
2 eggs, slightly beaten
6-7 cups of flour (start with 6 or less)

Combine and stir syrup, sugar, and spices in a thick-bottomed large pan and bring to boiling point. Add baking soda (which will make the mixture “fizz”). Remove from stove and stir in the margarine/butter, which will melt in the hot mixture. Add flour and eggs gradually until you have a fairly stiff dough. Hold some of the flour for use while rolling out the dough.

This dough can be rolled out and worked while it is still warm. Cut out with sharp metal cookie cutters.

A FEW HINTS:
Have 3-4 cookie sheets available. Use margarine/butter to grease the sheets. the slightly salt flavor will enhance the flavor of the cookies.

Be generous with the spice measurements, but do not use all the flour at once. the less flour used, the more tender the cookies.

This recipe is very easy to work with. It is almost elastic, and you should be able to roll it out very thin, down to almost 1/8″. I usually cut off a piece the size of my fist to work with. Flour the surface very lightly, as well as the rolling pin. Pull away and make sure the dough is not sticking. Cut out a variety of cookie shapes. Pull away the unused pieces and roll them out again.

Bake at approximately 350°F for a few minutes (6-8). Watch carefully. The cookies should be light brown (but some people prefer them a little more “tanned.” Remove immediately from the cookie sheet, as they have a tenancy to stick after they cool off. If you have trouble getting them off, put them in the oven again for a few moments to warm.

Bake these cookies when you have plenty of time! They will keep for a long time in a cookie tin and will taste delicious to the last crumb! If possible, use a “helper” to take are of the oven work.”

Love and good luck! – Maj-Britt

Yield: 150-200 cookies

Time to make: Varies, depending on how many are helping and whether you bake the whole batch. It took two of us about three hours to get through the whole batch on our first try, but it comes easier once you’ve done it before, and you can freeze some of the dough to be baked later, if needed.

Source: Melinda Lockwood DeBirk (a recipe handed down from her husband Alex’s Swedish grandmother, Maj-Britt)

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Published in: on February 27, 2012 at 9:20 pm  Leave a Comment  
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