Friday, December 02, 2011

Holiday Baking: Time for Pepparkakor

pepparkakor09-1

No Swedish christmas is complete without pepparkakor, our crisp gingerbread cookies. The name translates into "pepper cookies" which is actually not very correct, as they don't contain pepper and aren't spicy in a hot sort of way. They're very aromatic though, flavored with cinnamon, cardamom, cloves, ginger and sometimes a small amount of bitter orange peel.

I have three recipes for pepparkakor. This one is perhaps the most traditional, and definitely the one that gets the most hits. This is similar, but made with dinkel - spelt - flour and results in a crunchier cookie. And this one is my current favorite, with a super-easy to make dough. I've made a batch already, and it's resting in the fridge. And the dough does need resting - for at least one day, but preferrably one week, or even two. (Or three, but that's the limit.) So it's a good idea to make the dough now, and bake in a few weeks time. (Or tomorrow.)

4 comments:

Rosa's Yummy Yums said...

I love those! So delicious.

Cheers,

Rosa

Becky said...

Your blog is absolutely beautiful. Your cooking looks delicious. And your photography is outstanding. Im going to favorite your site check often for new recipes! Cant wait to try one out! Keep up the lovely work!

Becky!
http://hellohungry.blogspot.com/

Cupcakesfluffan said...

Så gott, vilka söta pepparkaksformar du har

Articles on Food said...

Christmas is in the air, this dish is pretty perfect for this Christmas. My kids would surely love this different styles of cookies. I wonder if they will it or play with it.lol