One of the most Swedish Christmas traditions is to bake pepparkakor – ginger bread cookies 🙂 For me, those are the best cookies to bake because I get to use all my great cookie cutters… They are becoming more and more every year – the current number is 29 – and they include Pippi along with her horse and her little monkey, as well as Moomin figures, moose, reindeers, Berlin’s famous Ampelmann and a lot of animals like an eagle, a fox, a snail and a bear. That’s how cookie baking makes fun!
You need …
- 150 grams butter
- 2,5 deciliter sugar
- 0,5 deciliter light sirup
- 1 teaspoon ginger (powdered)
- 1 tablespoon cinnamon (powdered)
- 1 teaspoon cloves (powdered)
- 1 teaspoon cardamum (powdered)
- 1 teaspoon baking powder
- 1 deciliter water
- 7,5 deciliter flour
You do …
- let the butter get warm and soft – alternatively, if you are too impatient, put it to the microwave for about 30 seconds.
- mix butter, sugar and sirup – stir it until it’s a creamy dough.
- add ginger, cinnamon, cloves, cardamum and baking powder – stir again.
- add water and last but not least the flour – I add the flour bit by bit, so that it’s easier to mix it with the rest.
- let the dough rest in the fridge for at least a day – either in a covered bowl or packed in plastic foil.
- take the dough out of the fridge and let it warm up a bit – otherwise it’s too hard and too exhausting to roll it out
- take a small piece of the dough and roll it out – not too thin, not too thick
- cut the cookies with cookie cutters and put them on a baking tray – when you put a bit of flour on the worktop before rolling out the dough, the cookies don’t stick on the worktop
- bake the cookies – for 4 to 5 minutes at 200 to 225 degrees