Piparkakut (Finnish Gingerbread Cookies)
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Piparkakut (Finnish Gingerbread Cookies)
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A recipe for Piparkakut (Finnish Gingerbread Cookies)! These golden cookies are packed with a wonderful combination of warming spices.
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Ingredients
- 1/3 cup tumma siirappi dark syrup, 80 milliliters
- 1/2 cup granulated sugar 100 grams
- 8 tablespoons unsalted butter
- orange zest from 1
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper freshly ground
- 1 egg large
- 2 1/2 cups all-purpose flour 315 grams
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Optional topping:
- powdered sugar
- Icing
Instructions
- In a small saucepan, combine the dark syrup, sugar, butter, orange zest, cinnamon, cardamom, ginger, cloves, allspice, and black pepper over medium heat. Remove from heat once it comes to a boil and the butter has completely melted. Allow to cool slightly before transferring to a stand mixer or large bowl.
- Once the mixture starts to simmer and the butter has completely melted, remove from heat. Allow to cool slightly before transferring to a stand mixer or large bowl
- Beat the spice mixture until light and pale. Beat in the egg.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add to the beaten spice mixture until a soft and smooth dough comes together.
- Divide the dough into two equal pieces, wrap in plastic, and refrigerate 8 hours to overnight.
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- Unwrap one pieces of dough and place on a floured surface. Keep the remaining dough in refrigerator.
- Roll the dough into a thin sheet (between 1/8-1/4 inches, 3-5 millimeters thick), flouring as needed just enough to keep it from sticking.
- Use cookie cutters to cut out desired shapes and arrange at least 1 inch (2.5 centimeters) apart on prepared cookie sheets.
- Bake in preheated oven until slightly puffed and beginning to darken around the edges. Repeat with remaining dough.
- Store in airtight container for up to a week. If desired, dust with powdered sugar or decorate with icing before serving.
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