Moderna Pepparkakor: Modern Swedish Gingerbread Cookies
Unlike American or British gingerbread, Moderna Pepparkakor: Modern Swedish Gingerbread Cookies are thin and crisp. They are heavily spiced with cloves, cinnamon, ginger, and anise. This recipe is straightforward and fairly forgiving.
Ingredients
- 150 g butter
- 200 g sugar
- 205 g golden syrup gulsirap
- 6 g ground ginger
- 5 g ground cloves
- 18 g ground cinnamon
- 3 g ground anise
- 5 g vanilla sugar or vanilla extract
- 1 g salt
- 150 g cream
- 625 g all purpose flour
- 5 g baking soda
Instructions
- Combine butter, sugar, golden syrup, ginger, cloves, cinnamon, anise, vanilla sugar, and salt in a bowl.
- Stir in half of the cream. Once fully combined, stir in the other half.
- Add the flour and baking soda to the bowl. Mix until completely homogeneous.
- Divide the dough into four portions.
- Wrap each portion in plastic and refrigerate for at least 24 hours.
- Take one piece of dough at a time from the fridge and roll it out thinly. It’s easiest to roll out while still cold.
- Stamp out your desired shapes and place them on a baking tray lined with a silpat or parchment paper.
- Bake at 190C(375F) for about 7 minutes or until they turn a beautiful golden brown.
- Once baked, let the cookies cool on a wire rack before enjoying.
Notes
The dough is best prepared ahead of time and allowed to rest in the fridge. 24 hours is the minimum but the dough can sit in the fridge for over a month without a problem. If well-wrapped, it keeps in the freezer even longer. Once baked these cookies can last for a couple weeks in a cookie tin stored in a cool, dry place.