Swedish Pepparkakor recipe
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Ingredients
- 1 ¾ cups all-purpose flour ¼ cup pastry flour ½ teaspoon baking soda ½ teaspoon ground cloves ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground ginger 1 dash ground black pepper, or to taste ¼ cup molasses ⅓ cup white sugar ⅛ cup maple syrup ¼ cup butter egg
Nutrition Info
- 41.1 caloriescarbohydrate: 7.2 gcholesterol: 6 mgfat: 1.1 gfiber: 0.2 gprotein: 0.7 gsaturatedFat: 0.6 gservingSize: -sodium: 34.2 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Swedish Pepparkakor
Directions
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Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly, add butter and let cool to room temperature. Add egg.
Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
Bake in the preheated oven for 8 to 12 minutes, remove cookies before they brown. Cool on a rack.