FARMORS PEPPARKAKOR | My Grandmother’s Swedish Gingersnaps | 12 Days of Christmas 2022 ep.5
Think of these as like the Swedish version of gingerbread cookies, but thin and crisp, not soft. This recipe comes from my farmor, my paternal grandmother, and is the recipe I have grown up with. Its a bit different from the modern pepparkakor you find in Stockholm nowadays. Most are usually fairly heavily spiced with cloves, cinnamon, and ginger. Her recipe uses only cloves and orange zest, resulting in a spiced but more subtle cookie. I love these so much and making them is always like one of the highlights of Christmas for me.
285g golden syrup (ljussirap or lyles golden syrup)
285g sugar
285g butter
2 eggs
830g flour
2 tsp baking soda
2 tsp cloves (preferably freshly ground)
1 orange zest
Heat the syrup and sugar together until the sugar is melted. Add in the butter a bit at a time to cool down the syrup. Transfer to a mixing bowl and add the eggs one at a time. Add the cloves, zest and baking soda. Add the flour a bit at a time, just until you have a workable dough, about 650g (ish). Let the dough rest overnight. Roll out until it is very thin. Cut out shapes and put on parchment lined trays. Bake at 175C/350F for about 8 minutes.
You will really get into a grove with these cookies, especially if you have two cookie sheets working
Swedish Ginger Snaps (pepperkakor)
How to make this very classic Swedish cookie that is a huge hit at every holiday party. Subscribe for more:
Read full recipe on xoxocooks.com:
Subscribe for a new recipe video every Monday:
Watch more videos like this in my Desserts playlist:
Follow me on Twitter @xoxoadrienne:
Music by Vicki Yang. Spatula title image by Christina Lau.
Pepparkakor - Swedish ginger thins
Pepparkakor are delicious sweet, crisp and spiced Swedish gingerbread cookies, sometimes called ginger thins. They're easy to make, though you can take a little more time decorating them with icing, if you like. They're delicious any time, but are especially popular as a Christmas cookie. Once you take a bite, you'll soon see why.
Get the full recipe and additional information:
Music credit:
How to make traditional swedish christmas ginger biscuits by madeleine lee
How to make traditional swedish christmas ginger biscuits to my special family recipe by madeleine lee
MJUK PEPPARKAKA | Swedish Gingerbread Loaf | 12 Days of Christmas 2022 ep.6
This is essentially gingerbread and is the loaf cake version of the cookies we made the other day. Its rich, moist and really tastes like christmas!
150g AP flour
170g brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp baking soda
1 egg
2 orange zest
1.5 dL milk
115g melted butter
Oil and flour your baking pan. Any loaf pan or Bundt pan should work. Make sure every nook and cranny is really covered.
Into a bowl add the flour, brown sugar, baking soda, cloves, cinnamon, and the zest. Mix together then set to the side. Into another bowl add the milk and 1 egg, mix together. Into the bowl of dries add in all of the milk/egg mixture. Stir together until you have a smooth batter with no lumps of sugar or flour. Pour in the melted butter, mix that in. Really make sure there are no streaks or lumps. Pour the batter into the pan, move it around a bit so it’s even. Bake at 200C/400F for 35 minutes or a toothpick comes out clean.
Pepparkakor—Swedish gingerbread cookies
Full recipe:
The Swedes have been munching on gingerbread cookies for several hundred years. The cookies are still flavored with cinnamon, ginger, and cloves, but the historical versions must have tasted quite special, as they often included pepper, rose water, and mace as well.
After a lot of trial and error, I've finally found a favorite recipe! Let's see what flavoring you prefer. And no, they are not just for Christmas—enjoy them any time around the year.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
Check out more Swedish cookies and cakes:
**********************************
More from Swedish Spoon:
Subscribe on YouTube:
Website:
Instagram:
Facebook:
Pinterest: