Pepparkakor 'SWEDISH GINGER SNAPS' - VERSION 1

Pepparkakor is the Swedish name for ginger snap that they usually bake during Christmas, and these cookies are so traditional and full of aromatic spices that give warmth in the cold winter time. These are not your conventional gingerbread cookies or English ginger snaps as they are made thin and crunchy. I have never heard of the cookies before, and when I stumbled across some sites, I found this unique cookies. The dough is slightly wet and sticky, and that's how it should be, and that's why it is kept in the fridge to rest overnight. The rolling of the dough has to be thin so that the cookies are crisp and crunchy. I made a mistake by rolling my second batch to normal sugar cookie thickness that took me more baking time. I recommend you to roll it thin so that it becomes like eating crackers. Give a try for this Christmas.

Pepparkakor 'SWEDISH GINGER SNAPS' - VERSION 1

INGREDIENTS: 

Good quality salted butter - 150g

Premium molasses powder - 250g

Plain flour - 450g

Baking soda - 1 teaspoon

Plain room temperature water - 100ml

Ground ginger - 1 tablespoon

Ground ground cinnamon - 1/2 tablespoon

Ground cloves - 1 teaspoon

Ground cardamom - 1 teaspoon

METHOD:

1. First, add  a good quality salted butter and molasses powder(not syrup) in a heavy bottom saucepan, and keep the flame very low. Allow everything to melt and well combine. Then, set it aside to cool. 

2. In a big bowl, sift all purpose or plain flour and baking soda. Now add in all of the spice mix powder into the flour and give it a good stir. 

3. Pour in the cooled butter-molasses concoction into the dry ingredients in the big bowl and 100 ml of water. By using a wooden spoon, give it a good mix. If you find your dough dry, add little bit more water. The cookie dough will be fairly wet and sticky at this stage. Don't worry. 

4. Wrap the wet and sticky dough with a cling films plastic and keep it refrigerated for overnight.

5. The next day, knead the dough lightly and cut the dough to 4 parts. Roll out first part of the dough on a floured surface of a wooden board. Roll it thin to about 1/8 inch or 3mm. Cut desired shapes using cookie cutter.

6. Bake in the oven for 8 to 10 minutes, watching closely, until the cookies are baked crisp and have started to darken slightly.

7. Cool in a rack, and store in an air tight container. 

Thank you

Abby