Swedish Gingerbread Recipe - Pepparkakor

Even though there's no real reason for not baking gingerbread all year round, I still keep it for Christmas time. I think that's what makes it more special. Like saving gingerbread, eggnog and Love Actually, right until December. So you get the full and good experience. 
You can make this gingerbread quite thin, so that it cooks hard and crunchy, more like the traditional Gingerbread, or you can have each cookie a bit thicker so that you have a softer cookie. Both are delicious, and the option is yours. 

Ingredients

• 150g of Butter
• 3/4 cup packed brown sugar
• 2/3 cup golden syrup
• 1 tbsp ground ginger
• 1 & 1/2 tsp ground cinnamon
• 1 & 1/2 tsp ground cloves
• 1 tbsp baking soda
• 1 egg
• 3 ½ cups plain flour

Method

1. Melt butter and in a medium saucepan, combine with brown sugar, golden syrup and spices.
2. Pour slightly cooled mixture into a large mixing bowl, add baking soda and stir.
3. Beat the egg and add to mixture. Followed by flour, one cup at a time. Mix thoroughly until it becomes a dough.
4. Refrigerate the dough for at least one hour, before rolling out. Refrigerating overnight is best, but not necessary. It helps to make the dough easier to work with.
5. Preheat the oven to 170°C.
6.  On a floured board, roll out the dough. Use cute cookie cutters to make nice cookie shapes. 
7. Bake on a baking paper lined tray for 8-10 minutes.
8. Cool and decorate as desired.

To decorate the big cookies I made cute accessories out of remaining dough once I cut out the gingerbread shapes. The recipe is actually pretty quick to put together as well.  I hope you enjoy these cookies if you decide to give them a go!  Have a good Christmas! xx


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