December really is the month of eating pepparkakor (gingerbread or gingersnaps) in Sweden. There are of course plenty of brands that sell ready made, but nothing beats that smell of freshly baked gingerbread! And if you are like me then you enjoy eating the raw gingerbread dough more than the baked cookies 🙂 Nowadays it is quite common to buy the complete dough in the store and bake it at home, but it feels a little like cheating so here’s a recipe for a great gingerbread dough.
Recipe: Swedish gingerbread dough (Pepparkaksdeg)
- 300 g butter
- 500 ml sugar 400 g or 2 cups
- 100 ml syrup
- 200 ml water
- 2 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp ground cloves
- 2 tsp ground cardamom
- 1 tbsp bicarbonate
- 900 g flour
- Start by softening the butter
- Add sugar and syrup to the butter and mix it evenly with the help of a stand mixer, then mix in the water.
- Mix the spices and bicarbonate with the flour in a separate bowl
- Gradually add the flour to the wet mixture while the stand mixer is on. The dough is ready when you can form a ball with your hands without getting it to stick all over your fingers.
- Divide the dough in 2 and wrap in plastic wrap.
- Let it rest in the fridge until you will make gingerbread cookies out of it (at least wait over the night, but it will last for several weeks)
- Take a piece of the dough (wrap th rest and put it back into the fridge
- Roll out the dough on a lightly floured surface (as thin as you can get it)
- Use cookie cutters on the rolled out dough and gather the scraps to a new dough ball and repeat
- Use a thin spatula to move the cookies to a baking sheet lined with parchment paper
- Bake in oven heated to 200°C (400°F) for around 5 min. However, watch them carefully so they don't burn since your oven and the thickness of your cookies will vary the time it requires to bake them.