Pepparkakor (Swedish Ginger Snaps)

🧂 Ingredients

• 400 g All-purpose flour(Sifted)
• 150 g Unsalted butter(Cold and cut into small cubes)
• 150 g Granulated sugar
• 100 ml Golden syrup (or light corn syrup)(Warmed slightly for easier mixing)
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• 2 tsp Ground cloves
• 1 tsp Baking soda(Dissolved in 1 tbsp cold water)
• 2 tbsp Cold water(For the dough)

👨‍🍳 Instructions

1. 1

   Combine dry ingredients: In a large bowl, whisk together the sifted flour, ground ginger, cinnamon, and cloves. Set aside.

   ⏱️ 5 minutes
2. 2

   Cream butter and sugar: In a separate bowl, using an electric mixer or a whisk, cream together the cold butter cubes and granulated sugar until light and fluffy. This should take about 3-5 minutes.

   ⏱️ 5 minutes
3. 3

   Incorporate wet ingredients: Gradually add the warmed golden syrup to the butter-sugar mixture, mixing until well combined. The mixture may look slightly separated at this stage, which is normal.

   ⏱️ 2 minutes
4. 4

   Combine wet and dry: Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until a crumbly dough forms. Add the dissolved baking soda and the 2 tbsp of cold water. Mix until the dough just comes together. Be careful not to overmix.

   ⏱️ 5 minutes
5. 5

   Chill the dough: Divide the dough into 2-3 portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 12 hours, preferably 24 hours. This chilling period is crucial for developing flavor and making the dough easier to roll.

   ⏱️ 12-24 hours
6. 6

   Preheat oven and prepare baking sheets: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.

   ⏱️ 5 minutes
7. 7

   Roll the dough: Working with one disc of dough at a time (keep the others chilled), roll it out on a lightly floured surface to a very thinness, about 1-2 mm (1/16 inch). The thinner you roll, the crisper the cookies will be.

   ⏱️ 10-15 minutes per batch
8. 8

   Cut shapes: Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving a small space between them.

   ⏱️ 10-15 minutes per batch
9. 9

   Bake: Bake for 6-10 minutes, or until the edges are golden brown and the centers are lightly colored. Watch closely as they can burn quickly due to their thinness.

   ⏱️ 6-10 minutes per batch
10. 10

    Cool: Let the cookies cool on the baking sheets for a minute or two before carefully transferring them to a wire rack to cool completely. They will crisp up further as they cool.

    ⏱️ 10 minutes
11. 11

    Repeat: Continue rolling, cutting, and baking with the remaining dough.

    ⏱️ Variable

💡 Pro Tips

• ✓For the crispiest cookies, roll the dough as thinly as possible, aiming for 1-2 mm (1/16 inch).
• ✓Ensure the cookies are baked until they are just done; overbaking will make them bitter.
• ✓These cookies are excellent plain, but can also be decorated with royal icing once completely cooled.
• ✓They should snap cleanly when broken, indicating they are perfectly crisp.

🔄 Variations

• Decorate with royal icing for a festive look.
• Use as building components for a gingerbread house.
• Add a pinch of black pepper to the dough for a subtle peppery kick.

🥗 Nutrition

Per serving