Pepparkakor
Pepparkakor (gingersnaps) really are a traditional Christmas treat. It is a fact that they're eaten all year round, but they're especially popular at Christmas when they're reduce the form of gingerbread men, bears, hearts and stars. They're frequently decorated with icing (frosting) and hung as adornments.
Every Julmarknad (Christmas market) is festooned with pepparkakor and also the mixture of the aroma of glgg (mulled wine) wafting across the church hall, or wherever the fair takes place, is guaranteed to help you feel all Christmassy. (The julmarknad in the Swedish Church in London or at Skansen in Stockholm are generally cordially suggested.) John Duxbury
Summary
Tips
• The biscuits keep well and could be stored for approximately 4 days within an air-tight container.
• Packed in cellophane bags and tied with ribbon, pepparkakor make excellent fund raisers for charitable organization at Christmas fayres.
• Use half the mix to create a pepparkakshus (gingerbread house). Click here for details along with a template.
• If you have children or grandchildren, set results icing (frosting) a few of the pepparkakor. (There's a recipe for icing below.)
• For adults, serve pepparkakor with a few homemade glgg .
Ingredients
Method
1. Gently crush the cardamom pods so the seeds could be emptied out.
2. Grind the seeds inside a pestle and mortar for a few minutes.
3. Mix the butter, sugar, syrup and treacle inside a large saucepan. Heat lightly before the butter melts, stirring continuously.
4. Switch off heat, add some spices and blend completely.
5. Add some baking powder and stir again.
6. Add some water and stir once again.
7. Add some flour and stir completely until it's totally included.
8. Empty the mix right into a bowl. When awesome cover with cling film (food wrap) by leaving the dough to relax within the fridge overnight or, if you're able to, a lot longer (per week is good).
9. Preheat the oven to 200°C (400°F, gas 6, fan 180°C).
10. Have a small area of the dough for any test bake and return the remainder towards the fridge. The dough can be really firm and difficult to roll initially. Knead it to melt it a little, but it's simpler to operate when it's cold and fairly stiff.
11. Roll it thinly on the gently floured surface. Work into shapes utilizing a biscuit (cookie) cutter.
12. Lift the biscuits onto cold, greased baking trays (cookie sheets). Bake for five-8 minutes until golden brown. Keep close track of them because they burn effortlessly, but they must be crisp.
12. When the test batch spreads out and also the biscuits lose their shape, then add more flour and do another test bake.
13. When the test batch is nice, remove enough dough for an additional batch and return the remainder towards the fridge. Bake in batches until all of the dough is cooked.
14. Once baked, leave to awesome for just a few minutes after which transfer to some wire rack to awesome completely.
Icing (frosting)
The amount below ought to be sufficient to ice a sizable batch of pepparkakor .
Whisk the egg white-colored inside a large bowl until creamy. Utilizing a large spoon or perhaps a mixer on slow speed, add some icing sugar a tablespoonful at any given time. Stir within the fresh lemon juice and beat the icing until it's very stiff and white-colored and stacks up in peaks. Cover the top having a moist cloth otherwise using immediately.
Spoon the icing right into a piping bag fitted having a small nozzle and pipe away! Icing is harder of computer looks so, unless of course you're a very experienced icer, I suggest maintaining your designs rather easy!
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