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(150° C)
[ingredients written down in 1949 by Walborg Hammarkvist from Thea Truedssons Konditori i Hästveda, Skåne, Sweden.]
(8 hg) mjöl (flour)
(3 hg) socker (sugar)
(3 hg) smör (butter)
(1 glas) sur grädde eller grädde (cultured cream or cream) [1.75dl]
(1 glas) sirap (dark syrup or light molasses) [1.75dl]
(1+ tesked) nelikor, malda (ground cloves) [5ml]
(1+ tesked) kryddpeppar (allspice) [5ml]
(1+ tesked) ingefära (ginger) [5ml]
(2 tesked) kanel (cinnamon) [10ml]
(2 tesked) bikarbonate (sodium bicarbonate) [10ml]
Weigh the flour, butter, and sugar separately. Stir the spices into the warm butter first. Stir in the sugar. Stir in the syrup and cultured milk. Mix in the flour+baking soda mixture, knead thoroughly, and let the dough rest a day or two or up to a week in refrigerator. [this wait is necessary to make the dough firm enough to handle]. Roll thin (2-3mm) and use cookie cutters - hearts, stars, goats, pigs. Bake at 150° C until crisp and slightly browned, about 7-8 minutes. Spices can be increased to taste.