Recipe: Pepparkakor, Swedish Christmas cookies
Christmas Cookies
December 10, 2009
The Christmas holiday mania overwhelmed me many weeks ago, so our tree is ready since November, I've already bought so many toys and sweets that I can't put them all under the tree, and I'm also cooking and trying many Christmas recipes.
This is my first one, a recipe of ginger cookies from Sweden. They can be stored in a jar... but will disappear very soon.
Pepparkakor, Swedish Christmas cookies
Ingredients
250g all-purpose flour
100g cane-sugar
50g sugar
1 tbsp baker's ammonia
1 tbsp fresh minced ginger
1 tsp cinnamon
4 cloves
75g butter
1 egg
2 tbsp honey
more flour
Directions
Mix the flour with baker's ammonia, sugar, cane-sugar and cinnamon.
Add the beaten egg, melted butter, minced ginger and cloves.
Heat the honey with a spoonful of water and add to the dough, knead and put in the refrigerator for an hour.
Roll the dough out 3mm thick. Use a cookie cutter to cut round shape discs.
Put the cookies on a buttered baking pan and bake in preheated 180° C (356 F) oven 8-10 minutes.
Repeat with the remaining dough.
 Another Christmas cookies recipe:
Gingerbreadmen
This is my contribution for Sugar High Fridays, a monthly event handled by The Domestic Goddess, this month hosted by Cherrapeno.
These cookies goes also to Eat Christmas Cookies and to BBD#25 - Baking under the tree.
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