Farmors Pepparkakor: Grandmother's Gingerbread Cookies
Pepparkakor are the Swedish version of gingerbread cookies, known for their thin and crisp texture. These cookies are named Farmors Pepparkakor as the recipe comes from my farmor, my paternal grandmother. While modern pepparkakor are heavily spiced with cloves, cinnamon, and ginger, my grandmother's recipe a more subtle flavor, using only cloves and orange zest.
Ingredients
- 285 g golden syrup (ljussirap or Lyle's golden syrup)
- 285 g sugar
- 285 g butter
- 2 eggs
- 830 g flour
- 2 tsp baking soda
- 2 tsp cloves preferably freshly ground
- Zest of 1 orange
Instructions
- Heat the golden syrup and sugar in a saucepan until the sugar is completely melted.
- Transfer the syrup mixture to a mixing bowl and add the butter to the saucepan gradually, stirring to cool down the syrup mixture.
- Add the eggs one at a time, mixing well after each addition.
- Add the ground cloves, orange zest, and baking soda to the mixing bowl and stir until well combined.
- Gradually add the flour to the mixture, stirring until you have a workable dough. I used around 650g of flour, but adjust as needed.
- Cover the dough and let it rest in the refrigerator overnight.
- Preheat the oven to 175C/350F and line baking trays with parchment paper.
- Take a piece of dough from the fridge and roll it out on a well-floured surface until it is very thin. It should be so thin you can read through it. Use additional flour as needed to prevent sticking.
- Cut out shapes from the rolled-out dough and place them on the prepared baking trays.
- Bake the cookies in the preheated oven for approximately 8 minutes or until they are golden brown.
- Repeat the rolling, cutting, and baking process with the remaining dough.
- Allow the cookies to cool completely before enjoying.
Video
Notes
It's recommended to watch the accompanying video for guidance on rolling out and working with the dough, as it can be a bit delicate and require additional flour during the process.