HemRecept Gingersnaps



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

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.

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.