Pepparkakor (Gingersnaps)

Pepparkakor (Gingersnaps)

Recipe by Carl Jan Granqvist is from the website http://www.sweden.se and reprinted with permission. Gingersnaps are a traditional Swedish Christmas treat.

7 ozs. brown sugar

7 ozs. white sugar

7 ozs. dark corn syrup

¾ cup water

10 ozs. butter

2 tbls. ground cinnamon

2 tbls. ground ginger

2 tbls. ground cloves

1 tbl. baking soda

2 to 2¼ lbs. flour

1. To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt. Stir and let cool slightly.

2. Blend in the spices and baking soda, then mix in the flour to a smooth consistency.

3. Sprinkle a little flour on top and put the dough out to cool, preferably overnight. Take the dough and knead it smooth on a baking table, adding more flour if desired. Roll it thin and cut into shapes, using the desired cookie cutters.

4. Bake in a preheated 350-degree oven for 8–10 minutes. Let the gingersnaps cool on the baking sheet.