At a glance
You're making Swedish pepparkakor, deliciously thin and crispy gingerbread cookies that require an overnight fridge rest to develop their fragrant spice flavors. The dough comes together easily in a food processor, then you'll roll it out thin, cut fun shapes, and bake them to golden perfection in just 10 minutes—the hardest part is waiting overnight before you get to enjoy them.
1/5
Fragrant honey
Warm the honey in a saucepan. Crush the cloves in a mortar and pestle. Add the spices to the honey and stir. Remove from the heat.
For this step
0/72/5
Sticky dough
Combine both types of flour with the baking powder. Put all the ingredients into a food processor and mix into a soft, non-sticky dough.
For this step
0/53/5
Rest in the fridge overnight
Place the dough in a bag or wrap it in plastic wrap. Leave it in the fridge until the next day. The following day, let the dough warm up at room temperature for about an hour.
