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Recipes

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Pepparkakor

[Translate to COM English:] Pepparkakor
Nutritional values (per serving)
Calories 162 kcal
Fat6 g
Sodium 7.0 mg
Carbohydrates26 g
Protein 2 g
Phosphorus 13 mg
Potassium40 mg
Liquid3 ml
Ingredients (30 Serves )
  • 200 g butter
  • 220 g brown sugar
  • 100 g sugar beet syrup
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 0.5 tsp baking soda
  • 450 g wheat flour
  • 1 tbsp water
  • 1 egg white (size M)
  • 150 g icing sugar
moderate
Directions

Melt butter in a saucepan   over a medium heat then mix with brown sugar and sugar beet syrup, stirring continuously.
Allow to cool.
Mix the ginger, cloves, cinnamon, cardamom, soda and flour together in a large bowl. Add 1 tablespoon of water to the sugar mixture you prepared earlier then mix it into the large bowl. Whisk all ingredients evenly form a dough.
Wrap the dough in a cling film then place it in the fridge overnight.
On the following day preheat the oven to 200 ° C. Cover baking trays with baking paper.
Briefly knead the dough and roll it out on a floured surface. Using a large biscuit cutter, cut out your desired shapes/designs and place them on the baking tray.
Bake for 5-8 minutes, remove and leave on the wire rack to cool.
To make the icing, beat the egg white until foamy and frothy. Gradually add the icing sugar and continue beating until creamy.
Decorate the gingerbread with the icing (using a brush or piping bag to make beautiful patterns.).
Allow to dry for a few hours and store in an airtight container.

 
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