Swedish Gingersnap Cookies (pepparkakor)

 

Note: Ljus sirap (light Swedish baking syrup) can be found online; you can also substitute with light corn syrup or golden syrup. Featured in: The Spice-Filled Swedish Cookie You’ll Have Trouble Keeping in Your Tin, adapted and scaled down from Mia Öhrn's Ronneby pepparkakor recipe.

What you will need

150 grams (10 1/2 tablespoons or 1 1/3 sticks) butter, cut into smaller cubes

450 grams (3 1/2 cups) all-purpose flour

1 1/2 teaspoons baking soda

135 grams (2/3 cup) sugar

90 grams (3/8 cup or 3 fluid ounces) ljus sirap (see note above under "Author Note")

60 milliliters (1/4 cup or 2 fluid ounces) strong coffee

2 teaspoons ground cinnamon

2 1/4 teaspoons ground ginger

3/4 teaspoon ground cloves

Zest of half a lemon, more to taste

Zest of half an orange, more to taste

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