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Showing 1-3 of 3
on December 14, 2009
Let rest overnight IN refrigerator. Before putting in fridge, divide in 1/2, make "patties" and wrap in plastic, otherwise it is too hard to roll. If you don't already have one, invest in a Bethany Pastry Cloth/Disk and rolling pin cover, or it is difficult to roll. Use LOTS of flour on pastry cloth and pin cover. Can re-roll scraps once. I used 1 1/2 t each of: nutmeg, cinnamon, ginger, cardamom, in substitute for called spice. Very good. Next to impossible to do this recipe without the pastry cloth though - too sticky. Baked in convection at 400 degrees, 10 minutes, and came out just the way my Foster Signe made 'em - crisp and thin. (Roll as thin as possible).people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #611005
on January 10, 2009
on December 11, 2012
I have lived in Sweden for 10 years and moved to New Zealand recently.I couldn't find my old Pepparkakor recipe so found this one online.For me it was most unsucessful and very crumbly.Near impossible to roll the dough and work it.The cookies look like playdough gone west but never mind I will never use it again.Thanks for posting it but maybe NZ ingredients have something to do with it.Merry Xmas.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (26 g)
Servings Per Recipe: 42