Traditional Swedish Pepparkakor recipe
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- 3 ¾ cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon ground cardamom 1 cup butter 1 cup white sugar ½ cup brown sugar, packed 1 egg, beaten 2 tablespoons dark corn syrup
Nutrition Info
- 47.4 caloriescarbohydrate: 7 gcholesterol: 6.7 mgfat: 1.9 gfiber: 0.2 gprotein: 0.9 gsaturatedFat: 1.2 gservingSize: -sodium: 39.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Traditional Swedish Pepparkakor
Directions
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Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.