Swedish Pepparkakor The Best Recipes

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Swedish Pepparkakor

"Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack."

Ingredients :

• 1 3/4 cups all-purpose flour
• 1/4 cup pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 dash ground black pepper, or to taste
• 1/4 cup molasses
• 1/3 cup white sugar
• 1/8 cup maple syrup
• 1/4 cup butter
• egg

Instructions :

Prep : 20M	Cook : 48M	Ready in : 1H35M

• 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.

Notes :

• You can use brown sugar in place of molasses.
• Keeps in a tin for up to 5 days or in the refrigerator for longer storage.
• Tested substitutions include using 1 cup whole wheat flour and 1 cup all-purpose flour; nutmeg, cardamom, or pumpkin pie spice for cinnamon; 1/4 cup maple syrup for molasses; and even adding a dash of cayenne if you really like a kick!

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