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home > recipes > cookies > pepparkakor
from Tipperary, Ireland Swedish Ginger Cookies 7 oz butter (14 Tbsp.) 1 c. white sugar 1/2 c. syrup (golden cane sugar syrup) 2 tsp. cinnamon 1 tsp. ground cloves 2 tsp. ground ginger 2 tsp. baking soda 3 1/3 Tbsp. water 1 egg 3 1/3 - 3 3/4 c. flour Melt with butter with sugar, syrup, and spices. Heat it up carefully until the butter has melted. Let it cool off. Dissolve baking soda water and add it to the butter mixture. Add egg, flour. Wrap the dough in foil, refrigerate overnight. On floured surface, roll out the dough very thin. Use cookie cutters to cut out shapes. Bake on greased tray at 350F for 6 - 8 min. Keep under observation, they burn easily. Let the cookies cool off on the cookie tray.

Pepparkakor


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keyword: pepparkakor
ethnicity: scandinavian
recipes for cookies
recipes by rcoen
Email Address:
(posted November 3, 2009)

from Tipperary, Ireland

Swedish Ginger Cookies

7 oz
butter (14 Tbsp.)
1 c. white
sugar
1/2 c. syrup (golden cane
sugar syrup)
2 tsp.
cinnamon
1 tsp. ground cloves
2 tsp. ground ginger
2 tsp.
baking soda
3 1/3 Tbsp. water
1
egg
3 1/3 - 3 3/4 c.
flour

Melt with butter with sugar, syrup, and spices. Heat it up carefully until the butter has melted. Let it cool off. Dissolve
baking soda water and add it to the butter mixture. Add egg, flour. Wrap the dough in foil, refrigerate overnight.

On floured surface,
roll out the dough very
thin. Use cookie cutters to cut out shapes. Bake on greased tray at 350F for 6 - 8 min. Keep under observation, they burn easily. Let the cookies cool off on the cookie tray.



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