Name: Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 4 dozen cookies, 48 serving(s)
Ingredients: 3 3/4 cups flour; 1 tablespoon ground cloves (3 teaspoons); 3 1/2 teaspoons ground cinnamon; 2 1/2 teaspoons ground ginger; 1 1/4 teaspoons baking soda; 11 tablespoons unsalted butter, softened; 1 cup packed dark brown sugar; 1/2 cup golden syrup (British) or 1/2 cup dark corn syrup; 1/2 cup heavy cream; 2 cups confectioners' sugar, sifted; 1 teaspoon fresh lemon juice; 1 egg white, lightly beaten

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Recipe by swissms

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Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden created by adeles

Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing.

Ready In:: 1hr 32mins
Serves:
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ingredients

3 ³⁄₄ cups flour
1 tablespoon ground cloves (3 teaspoons)
3 ¹⁄₂ teaspoons ground cinnamon
2 ¹⁄₂ teaspoons ground ginger
1 ¹⁄₄ teaspoons baking soda
11 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
¹⁄₂ cup golden syrup (British) or 1/2 cup dark corn syrup
¹⁄₂ cup heavy cream
Icing
2 cups confectioners' sugar, sifted
1 teaspoon fresh lemon juice
1 egg white, lightly beaten

directions

In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
Heat oven to 350°F Unwrap 1 disk of dough and place on a floured work surface. using a rolling pin, roll dough to a 1/8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
Icing:
Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to piping bag; pipe icing onto cookies in a decorative pattern.

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RECIPE MADE WITH LOVE BY

@swissms

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@swissms

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"Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing."

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photo by adeles

12/6/2010

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review by adeles

12/5/2010

My mom always made pepparkakor for Christmas, but alas when I tried to follow suit, it was always with huge frustration...rolling them out was a first class nightmare. so many thanks swissms for posting this. they rolled out nice and thin without cracking or sticking and taste divine!

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creation by swissms

1/31/2010

Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing.