How To make Swedish Pepparkaka Cookies(A Spice Cookie)

Pepparkakor Swedish Ginger Snaps

These are a delicious Ginger Snap cookie eaten in Sweden at Christmas time. But they are good at any time, if you like spicy cookies. Crispy and cruncy they are perfect with tea.

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Swedish Pepparkakor -Ginger Bread Cookies (Traditional & So tasty)

These pepparkakor are amazing and so tasty deliciously crisp spice cookies with ginger, cinnamon, cardamom and clove. They’re a Scandinavian Christmas tradition and they’re absolutely fabulous. I think cut out cookies are a must, at least once during the holidays, they are so pretty too :)

Pepparkakor, or pepper cookies in Swedish, are spiced ginger cookies. They come under the general heading of gingerbread cookies, and are traditionally baked for St Lucia’s Day (December 13th.) They’re also eaten at Christmas and make beautiful rustic ornaments for the Christmas tree. Enjoy :)

Swedish Pepparkakor -Ginger Bread Cookies: Serving 30-40 cookies

80gm golden syrup (1/4 cup)
85gm sugar (3/8 cup)
100gm butter (1/4 cup + 3 tablespoon)
1/2 teaspoon cinnamon powder
1/2 teaspoon Cardamom powder
1/2 teaspoon ginger powder
1 egg
1 teaspoon baking soda
192.5 gm flour ( 3/4 cup)

Method:
In a pan, melt butter and syrup together. Add the spice and sugar let it cook for 1-2 mins until all the sugar dissolves. Set aside.
In a bowl, add the cooled mixture and an egg. Beat for 1-2 mins until fluffy and thick. Add flour, salt and baking soda and beat until forms into a dough, add more flour if necessary. Mix until everything is evenly incorporated.
Shape the dough and chill in the fridge for 12 hours.
Preheat oven to 180C/350F. Roll out dough to about 3/8 thick and cut out using cookie cutters.
Arrange cookies on a baking sheet and bake for about 5-8 minutes, until slightly puffed and golden.
Allow to cool completely before icing. Enjoy

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HOW TO MAKE MORAVIAN CHRISTMAS COOKIES: A delightful Moravian Christmas cookie recipe!

Professional Pastry Chef Lindsey Farr gives us a delicious Moravian spice cookies recipe! Watch this tutorial to learn how to make thin Moravian cookies, in fact the thinnest Moravian spice cookies. After making this thin crispy Moravian spice cookie recipe, you won’t be able to stop snacking!

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Chapters:
00:00 Intro to Moravian Christmas Cookies
00:27 Heat our molasses
00:52 Whisk our spices into our sugar
01:35 Take our molasses off the burner and add shortening
02:20 Add molasses mixture to our sugar
02:39 Start adding our flour
03:00 Turn sticky dough out onto the counter
03:25 Knead the dough together to be a stiff dough
04:40 Chill in fridge overnight
06:00 Cut a piece of dough to work with
06:40 Roll out the dough until it is paper thin
08:37 Flour our cutter and cut cookies
09:42 Put cookies on parchment and tap out air bubbles
10:38 Reroll your scraps just once
11:04 Put cookies in the oven
12:42 Weigh sheet pan down with dough in the corner
13:28 Time to try!

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A delightful Moravian Christmas cookie recipe to learn how to make Moravian Christmas cookies! These molasses cookies are simply delicious. Moravian cookies are wonderful to make with this Moravian cookies recipe. Who doesn’t love Christmas cookies? These molasses sugar cookies are of the best Christmas cookies recipes. These are great holiday cookies to make, and a wonderful sugar cookies recipe. Holiday cookies make this the best time of year, and this molasses cookies recipe is one of the best.

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How to Make PEPPARKAKOR or Swedish Gingerbread Cookies

Pepparkakor is a thin and crispy gingerbread cookie eaten on Christmas in Sweden. This recipe is based on one from a bakery in Gothenburg who published their cookie in a newspaper years ago, and I tweaked it since to suit our tropical climate. This is a yearly tradition in our home, and we make hundreds of cookies to give away and eat. These are not like the american gingerbread, this is thinner and crispier, and less sweet! You can elevate it by making royal icing and decorating your gingerbread cookies.

This recipe makes A LOT of pepparakor, enough to package and give as gifts to your friends and family! One recipe makes well voer a hundred cookies, so half it if you don't need as much.

PEPPARKAKOR RECIPE

400g unsalted butter, softened to room temperature
250g granulated sugar
200g brown sugar
300 ml light syrup (I use AGAVE)

Zest of 1 orange
100 ml Nestle All Purpose Cream
125 ml water
1.5 tablespoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon cardamom powder
1 teaspoon salt
½ teaspoon black pepper, freshly ground

3 teaspoons baking soda
1,360g All Purpose Flour

Boil the cream and water along with the spices. Allow to cool.
Using a paddle attachment, beat butter and sugar until pale then add the syrup.
Add the cooled cream mixture into the butter mixture, then add the orange zest.
Whisk baking soda, salt, and pepper to the flour, then add to the mixture one cup at a time until fully incorporated.
Form a ball and flatten, then wrap the disc in plastic. Set in the refrigerator for a minimum for 24 hours to rest.
Preheat your oven to 200C.
Roll out on a floured counter as thin as possible, cut out shapes, then peel away the excess dough. IMPORTANT: For the traditional pepparkakor, rolling it out thin is key! You’ll achieve that crispy buttery spiced cookie.
Brush another sheet with butter, arrange cookies, and bake for 6-8 minutes until puffy and golden brown. Be careful not to burn the edges of your shapes , every oven if different so watch your first batch and get your timing right. Don’t forget to turn your tray halfway through baking for even coloring.
Cool completely before packaging!

Pepparkakor - Swedish Ginger Biscuits | Food video | How-to recipe

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GINGERBREAD COOKIES | gingerbread man recipe

Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.

INGREDIENTS:

150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour

COOKING METHOD:

1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.

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