Pepparkakor
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5.0
3 reviews
Excellent
Pepparkakor
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Pepparkakor, the Swedish version of gingerbread, are crisp and spiced cookies, also known as peparkake, and pepperkake in Norway, or piparkakku in Finland.
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Ingredients
For the cookie dough
- 6 cups flour , sifted
- 1 cup brown sugar
- ½ cup light sugar syrup
- ½ cup water
- ½ cup butter , cut into pieces
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
For the royal icing
- 2 cups icing sugar
- 1 egg white
- 2 teaspoons white vinegar or squeezed lemon
Equipment
- Stand mixer
- Rolling pin
- Cookie Cutters
- baking sheet
- parchment paper
- Cooling rack
- pastry bag
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Instructions
Cookie dough
- Add the brown sugar, syrup and water into a saucepan.
- Bring to a boil and immediately remove the pot from the heat.
- Place the butter in the bowl of a stand mixer and add the spices.
- Pour the hot sweet mixture over it and stir until the butter melts. Let cool for 15 minutes at room temperature.
- Combine the sifted flour and baking soda and add over the mixture in the bowl of the stand mixer.
- Using the flat beater, mix everything very quickly until a soft dough forms.
- Wrap the dough in plastic wrap and let it rest in the refrigerator between 24 and 48 hours.
- Preheat the convection oven to 400 F (200°C).
- Divide the dough into 3 equal pieces.
- Start by working a piece of dough and place the other two in the refrigerator during this time.
- On a floured work surface, roll out the dough thinly and form the pepparkakor using cutters in the shape of a heart, star, tree, snowman, or others.
- Place cookies on a baking sheet lined with parchment paper, bake for 4 to 6 minutes or until light brown.
- Watch the baking closely because pepparkakor tend to burn quickly.
- Repeat the operation until all the dough set aside in the refrigerator is used up.
- Place the pepparkakor on a cooling rack and allow them to cool completely.
Royal icing
- Beat the egg white in a bowl.
- Add the icing sugar and vinegar and beat until the mixture is neither too runny nor too thick.
- Add a little vinegar or lemon juice if the mixture is too thick or on the contrary, add a little icing sugar if the mixture is too liquid.
Decor
- Pour the icing into a piping bag fitted with a tip and decorate the cookies.
- Carefully place each cookie on a cooling rack and allow the frosting to set in the open air for at least 2 hours.
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Overall Rating
5.0
3 reviews
Excellent
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