GINGERSNAPS

Swedish Gingersnaps (Pepparkakor) is a traditional biscuit loved by the whole family. Top tip! Top your gingersnaps with a slice of Västerbottensost cheese and a small dollop of lingonberry jam. Perfect served with Swedish glögg, mulled wine, at your Lucia or Christmas party.

 

GINGERSNAPS

INGREDIENTS

 

(160 Gingersnaps)

 

200 g (7 oz) brown sugar
200 g (7 oz) white sugar
200 g (7 oz) dark corn syrup
150 ml (¾ cup) water
300 g (10 oz) butter
2 tbs ground cinnamon
2 tbs ground ginger
2 tbs ground cloves
1 tbs baking soda
0.9–1 kg (2−2¼ lb) flour

HOW TO

 

To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt. Stir and let cool slightly, then blend in the spices and baking soda. Then mix in the flour to a smooth consistency. Sprinkle a little flour on top and put the dough out to cool, preferably overnight. Take the dough and knead it smooth on a baking table, adding more flour if desired. Roll it thin and cut into shapes, using the desired cookie cutters. Bake in the oven (180°C/Gas mark 4) for 8–10 minutes. Let the gingersnaps cool on the baking sheet.

 

The recipe is borrowed from Sweden.se  sweden.se/culture-traditions/collection/welcome-to-the-swedish-kitchen) On their website you'll find several receipes for traditional Swedish food dishes.

 

The photo is borrowed from Kungsörnen. We stock their baking flours in our stores.

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