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Cooking
Pepparkakor – Swedish Gingerbread Cookies (Not Just for Christmas)
· 20 servings
Fragrant honey
Warm the honey in a saucepan. Crush the cloves in a mortar and pestle. Add the spices to the honey and stir well. 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.
Overnight in the fridge
Put the dough into a bag or wrap it in plastic film. Leave it in the fridge overnight. The next day, let the dough sit at room temperature for about an hour to warm up.
Roll out and cut the dough
Roll the dough out 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 your imagination allows.
Bake
Arrange the cut-out shapes on a baking tray lined with parchment paper. Bake in an oven preheated to 170°C, on the middle shelf, for 10 minutes.