Ginger snaps (pepparkakor)
I think Ginger Snaps (or GingerBread Biscuits as many call them) are popular around the world during christmas.
Usually, I buy the dough in the store and then bake the cookies, but I couldn't buy the dough this year, so I made my own! The dough and the cookies turned out delicious!
=o)
I ate my first serve of ginger snaps, with a glass of cold Spicy Wine, which we call Glogg in Swedish.
Here's the recipe for the Ginger Snaps:
150 g butter
250 ml sugar
50 ml syrup
100 ml water
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground cloves
1 tsp ground cardemom
1 tsp baking soda
750 ml plain flour
-Combine butter, sugar and syrup.
-Combine flour, baking soda, and the spices
-Combine the flour mix with the butter mix. Leave a little bit of the flour mix.
-Add the water and then the rest of the flour mix.
-When you have a nice, smooth dough, put it in the fridge to rest over night.
-Knead the dough, add a little more flour if needed.
-Put flour on the baking table and roll out the dough til it is very thin. (More flour on the baking table makes it much easier to get the cookies off the table later!)
-Make shapes in the dough. There are special shape cutter for ginger snaps in most stores.
-Put the shapes on a baking tin.
-Bake the snaps in the oven for around 5 minutes, or until they are golden brown.
This is how I make my Glogg (Spicy Wine):
(This makes 1 litre)
500 ml water
2 pieces of dried Ginger (or 1.5 tsp ground ginger)
2 pieces of whole cinnamon
15-20 whole cloves
2 cardemom seeds (or 1.5 tsp ground cardemom)
750 cl red wine
100 ml sugar
-Put all the spices in the water and let it boil slowly for 30 min.
-Add the wine and the sugar. Let it heat up, but not boil.
Either drink the Glogg hot with some almonds and raisin, or cool it down in the fridge, then pour it in some glasses, add ice and drink it as an ice glogg. Very nice, icy christmas drink if you live in warmer parts of the world. =o)
Enjoy!
Music: Christmas Dreaming - Frank Sinatra
Camera: Canon 550D
Lens: 18-55mm f/3.5-5.6
How to Make PEPPARKAKOR or Swedish Gingerbread Cookies
Pepparkakor is a thin and crispy gingerbread cookie eaten on Christmas in Sweden. This recipe is based on one from a bakery in Gothenburg who published their cookie in a newspaper years ago, and I tweaked it since to suit our tropical climate. This is a yearly tradition in our home, and we make hundreds of cookies to give away and eat. These are not like the american gingerbread, this is thinner and crispier, and less sweet! You can elevate it by making royal icing and decorating your gingerbread cookies.
This recipe makes A LOT of pepparakor, enough to package and give as gifts to your friends and family! One recipe makes well voer a hundred cookies, so half it if you don't need as much.
PEPPARKAKOR RECIPE
400g unsalted butter, softened to room temperature
250g granulated sugar
200g brown sugar
300 ml light syrup (I use AGAVE)
Zest of 1 orange
100 ml Nestle All Purpose Cream
125 ml water
1.5 tablespoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon cardamom powder
1 teaspoon salt
½ teaspoon black pepper, freshly ground
3 teaspoons baking soda
1,360g All Purpose Flour
Boil the cream and water along with the spices. Allow to cool.
Using a paddle attachment, beat butter and sugar until pale then add the syrup.
Add the cooled cream mixture into the butter mixture, then add the orange zest.
Whisk baking soda, salt, and pepper to the flour, then add to the mixture one cup at a time until fully incorporated.
Form a ball and flatten, then wrap the disc in plastic. Set in the refrigerator for a minimum for 24 hours to rest.
Preheat your oven to 200C.
Roll out on a floured counter as thin as possible, cut out shapes, then peel away the excess dough. IMPORTANT: For the traditional pepparkakor, rolling it out thin is key! You’ll achieve that crispy buttery spiced cookie.
Brush another sheet with butter, arrange cookies, and bake for 6-8 minutes until puffy and golden brown. Be careful not to burn the edges of your shapes , every oven if different so watch your first batch and get your timing right. Don’t forget to turn your tray halfway through baking for even coloring.
Cool completely before packaging!
Swedish Gingerbread Cookies with Royal Icing
Today we're making Gingerbread Cookies with Royal Icing. Takes a little time to make but it is so worth it. :) Tip: You can keep the dough in the freezer for 1 month and the baked cookies you can keep in a box for 1 month. So great if you want to prepare the dough in advance before Christmas.
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Ingredients:
150g butter
250g sugar
50ml light molasses or syrup
1/2 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 tablespoon ground clove
1 teaspoon ground cardamom
1/2 tablespoon baking soda
100ml water
450g flour
Royal Icing:
173g powdered sugar
1 egg white
1 teaspoon vinegar essence or white wine vinegar
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How To Make Swedish Spice Cookies ????Kryddkakor
Swedish Spice Cookies is one of the Seven Kind of Cookies Sju sorters kakor for your cookie tray. These typical Swedish cookies are easy to make ginger spice cookie. Each cookie has both a light crisp exterior and a soft chewy center. ☕
Ingredients
2 1/4 cup of flour
2 teaspoons of baking soda
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 teaspoon of salt
3/4 cup of softened butter
1 cup of sugar
1 egg
1/4 cup of molasses
Preheat oven to 375°F.
Arrange cookies 2 inches apart on ungreased baking sheet.
Bake until set, 9-10 minutes.
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How to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
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Swedish Pepper Cookies
Ginger Cookie/Pepper Cookie is a Swedish tradition. But this tradition is also common in other countries. But Swedish peppar cookies are little different then others. And also the history behind this great cookie.
HOW TO MAKE MORAVIAN CHRISTMAS COOKIES: A delightful Moravian Christmas cookie recipe!
Professional Pastry Chef Lindsey Farr gives us a delicious Moravian spice cookies recipe! Watch this tutorial to learn how to make thin Moravian cookies, in fact the thinnest Moravian spice cookies. After making this thin crispy Moravian spice cookie recipe, you won’t be able to stop snacking!
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Chapters:
00:00 Intro to Moravian Christmas Cookies
00:27 Heat our molasses
00:52 Whisk our spices into our sugar
01:35 Take our molasses off the burner and add shortening
02:20 Add molasses mixture to our sugar
02:39 Start adding our flour
03:00 Turn sticky dough out onto the counter
03:25 Knead the dough together to be a stiff dough
04:40 Chill in fridge overnight
06:00 Cut a piece of dough to work with
06:40 Roll out the dough until it is paper thin
08:37 Flour our cutter and cut cookies
09:42 Put cookies on parchment and tap out air bubbles
10:38 Reroll your scraps just once
11:04 Put cookies in the oven
12:42 Weigh sheet pan down with dough in the corner
13:28 Time to try!
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A delightful Moravian Christmas cookie recipe to learn how to make Moravian Christmas cookies! These molasses cookies are simply delicious. Moravian cookies are wonderful to make with this Moravian cookies recipe. Who doesn’t love Christmas cookies? These molasses sugar cookies are of the best Christmas cookies recipes. These are great holiday cookies to make, and a wonderful sugar cookies recipe. Holiday cookies make this the best time of year, and this molasses cookies recipe is one of the best.
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