Pepparkakor - Swedish Gingerbread Cookies (Not Just for Christmas)
·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.
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.
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.
Roll out and cut the dough
Roll out the dough on a floured surface to a thickness of about 2 to 3 mm – thinner than we're usually used to with gingerbread. Cut out shapes as you like.
Bake
Arrange the cut-out shapes on a baking sheet lined with parchment paper. Bake in the middle of the oven, preheated to 170°C, for 10 minutes.
