Yes, we have another recipe for you. An extra special one. This traditional recipe for pepparkakor (gingerbread cookies) was shared with our family over 30 years ago by our dear friend Annika, who in turn got it from her grandmother. You won't find this recipe in cooking books! Honestly these thin, crispy cookies are so good we make several batches every Christmas.
We are delighted to share the crispy yumminess with you. Please let us know how the baking goes. We can't wait to see and hear about your creations.
Annika's Grandmothers Pepparkakor - Gingerbread Cookies
2 dl (a small coffee cup) white sugar syrup
212 g real butter
2 eggs, whipped together with
4,5 dl sugar
1 tablespoon ground cloves
1 tablespoon bicarbonate soda/natron
about 9,5 dl wheat flour
METHOD - Making the dough
NB! The dough needs to be made one day in advance.
- Take out and measure all the ingredients. Make sure you have everything.
- Whip the eggs and sugar together in a bowl until the mixture has a smooth texture and white color.
- Bring out a large pan with a lid, that can hold all the ingredients. Heat the syrup with the ground cloves in the pan.
- Melt the butter into the warm syrup mix. Make sure the butter fully melts into the syrup mix.
- Take the pan off the heat.
- Add the whipped egg and sugar to the syrup mix in the pan.
- In a separate bowl, mix the flour and the bicarbonate soda (or natron).
- Add and stir the dry flour mix into the bowl with the wet ingredients.
- Cover the pan with a lid and let the dough settle in a cool place overnight.
METHOD - Making the cookies
- Bring out the dough, wheat flour, rollin pin, cookie-cutters, a metal spatula or cheese slicer for transferring the cookies, sheets of non-stick baking paper and a baking grate for the cookies to cool off on.
- Preheat the oven to 200°C
- Use a clean, dry table. Sprinkle some wheat flour on the aria where you want to work the dough so the dough doesn't stick to the table. Take a part of the dough and gently knead it until it is smooth, elastic and easy to work with. Roll the dough into a ball.
- Sprinkle some more flour on the table and the rolling pin. Roll out the dough until it is even and quite thin. The thinner you roll, the more crispy the cookies will be. Thicker cookies will be more chewy (still delicious though!)
- Cut the cookies with your favorite cookie-cutter mold. Fun!
- Carefully transfer the cookies to a sheet of baking paper. We like to use a traditional Scandinavian cheese slicer for his purpose. A thin and wide metal spatula works too.
- Bake the cookies in the over for about 6-8 minutes, depending on how thick you made them. The cookies should be golden brown, not black. Make sure you use a timer. It is easy to forget them and end up with a burned bunch!
- Let the cookies cool down on a baking grate.
- Eat and enjoy!
Keep the remaining cookies in a metal cookie box with a lid. That keeps them deliciously crispy.
If you feel inspired to try the recipe, please do share a photo of your baking with us on Instagram by tagging us @chamoisstories. We love to see your creations.
Merry Christmas from the Chamois kitchen ;)