Gingerbread Pepparkakur
10 servings
60 minutes
Gingerbread cookies pepperkakor are a legendary treat from Sweden filled with the aromas of winter holidays. Its history traces back to medieval Europe where spiced cookies were valued for their warming properties. Honey, ginger, cloves, cinnamon, and cardamom create a harmonious bouquet of spices offering a spicy sweetness and mild heat. The crispy texture and rich flavor make pepperkakor an ideal complement to a cup of hot mulled wine or coffee. This cookie is often decorated with icing and used in creating gingerbread houses, adding a fairy-tale charm to the festive table. Preparation requires patience: the dough must rest for a day to fully release the spices ensuring depth of flavor. Pepperkakor is more than just a dessert; it brings warmth and coziness to every home.
1
In a pot, mix sugar, honey, and water, bring to a boil. Add butter and let it melt.
- Sugar: 500 g
- Liquid honey: 100 g
- Water: 200 ml
- Butter: 300 g
2
Add spices, baking soda, and flour, knead into a uniform dough. Cover with plastic wrap and leave in the refrigerator for a day.
- Ground ginger: 6 g
- Ground cloves: 10 g
- Ground cinnamon: 23 g
- Ground cardamom: 3 g
- Soda: 16 g
- Wheat flour: 900 g
3
Roll out to a thin layer of 1-2 mm on baking paper or a silicone mat, cut cookies with special cutters, and remove excess dough between the shapes. This way, the dough doesn't need to be transferred and won't deform. Bake in a preheated oven at 180 degrees for 6-8 minutes until a rich brown color.