Pepparkakor are ultrathin Swedish gingerbread cookies. Besides being delicious, you can wish on them!
Rest a pepparkaka in your palm and tap it with your knuckle– if it breaks into three peices (no more, no less)– your wish will come true!
This recipe comes from the days when I was a children’s Swedish teacher at the American Swedish Institute. Enjoy!
photo: Ben Dalton_flickr
Swedish Gingerbread Cookies Yield: approx. 150 cookies (rolled thin!) Note: dough must refrigerated overnight.
Bake at 375-400 5-10 minutes
BOIL ON LOW, THEN LET COOL: 1 ¼ c. sugar 8 Tbsp water 4 Tbsp corn syrup (I substituted 1 Tbsp with molasses) 1 Tbsp cinnamon 1 Tbsp ginger powder 2 tsp clove powder
BEAT IN: 1 ¾ sticks butter
MIX & ADD IN (DON’T OVERMIX): 2 tsp baking soda 3 C flour
REFRIGERATE OVERNIGHT
Roll very thin, cut out, bake at 375 for 5-10 minutes. (7 minutes, in my oven).
Recipe courtesy of Helene Brännström Suh, Svenska Skolan teacher at the American Swedish Institute
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