Swedish Thin Ginger Snaps
Hello!
I hope that there are some Swedes out there or others who know how to make real Swedish pepparkakor. I used to live in Sweden and they had them by a company called Semper and I am REALLY missing them! I have to have them with my glögg and lussekatter!
I have tried to get the semper gluten-free ones in the states but I cant find them. I would really love any recipe for these so I can start enjoying them, and stop begging my relatives to send me boxes of them from Sweden. The box my cousin sent me is almost half gone and I am really savoring every crumb.
These are not like the mi-del swedish style ones… Real Swedish ones are really thin, like the Annas cookies you can sometimes get at the store.
Let me know if you have anything I can try making, or know where to get Sempers glutenfree pepparkakor.
Tack så mycket! Thanks!
via: Gluten-Free Recipes - Baking & Cooking Tips
Comments (2)
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The magic aroma of freshly baked ginger snaps automatically takes me to the day just before Christmas. One can also enjoy these flavorful rolled cookies any time. This recipe is a Swedish version and very easy to follow.
Ingredients
All purpose flour 3½ cups
Baking soda 1 tsp
Unsalted butter, softened ½ cup or 1 stick
Granulated sugar ½ cup
Ground cinnamon 1½ tsp
Ground ginger 1½ tsp
Ground cloves 1 tsp
Ground cardamom ¼ tsp
Egg 1 large
Unsulfured molasses ¾ cup
Orange zest, finely grated 2 tsp
Directions
* preparing dough for pepparkakor Sift flour and baking soda together, then set it aside.
* In another bowl, cream softened butter using an electric mixer on medium-high speed for about 2 minutes. Gradually add sugar and continue creaming until the mixture is light and fluffy.
* Mix in cinnamon, ginger, cloves, and cardamom. Then add egg, molasses, orange zest and blend them all well.
chilling dough for ginger snaps
* Gradually fold in the flour mixture, one-third at a time. I like to do this step by hand to avoid overwork the dough.
* Divide dough into 3 or 4 small pieces, shape them into disks, wrap them carefully in plastic wrap, and refrigerate them overnight to allow maximum flavors to develop.
Shaping Pepparkakor before baking
* When you are ready to bake ginger snaps, preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
* On a lightly floured surface, roll out one disk at a time to about 1/8-inch in thickness. They must be this thin for you to get the quality “snap” in these pepparkakor.
* ginger snaps Bake for about 5 or 6 minutes or until cookies are dry and light golden brown on bottom. You should be able to lift these flavorful ginger snaps from parchment paper without losing any part of the cookies. Leave them on cookie sheets for a couple of minutes before transferring them to wire racks to cool completely.
A co-worker gave me a can of these cookies as an Early Christmas present. They are the best ones I have eaten. Very thin and addicting!
You can get them at World Market, but they only come out at Christmastime. It runs about $10.00 a tin, but you get a lot in it, and it is worth the money.
I inserted the link below so you can view the brand.
http://www.worldmarket.com/product/index.jsp?productId=3807555
Hope this helps!