Name: Swedish Pepparkakor
Prep time: 20 min
Cook time: 20 min
Yield: 48
Ingredients: All-purpose flour - 1 ¾ cups; Pastry flour - ¼ cup; Baking soda - ½ teaspoon; Ground cloves - ½ teaspoon; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground black pepper, or to taste - 1 dash; Molasses - ¼ cup; White sugar - ⅓ cup; Maple syrup - ⅛ cup; Butter - ¼ cup; Egg - ¼ cup

Ingredients for - Swedish Pepparkakor

1. All-purpose flour 1 ¾ cups

2. Pastry flour ¼ cup

3. Baking soda ½ teaspoon

4. Ground cloves ½ teaspoon

5. Ground cinnamon ½ teaspoon

6. Salt ¼ teaspoon

7. Ground ginger ¼ teaspoon

8. Ground black pepper, or to taste 1 dash

9. Molasses ¼ cup

10. White sugar ⅓ cup

11. Maple syrup ⅛ cup

12. Butter ¼ cup

13. Egg ¼ cup

How to cook deliciously - Swedish Pepparkakor

1 . Stage

Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.

2 . Stage

Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.

3 . Stage

Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.

4 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

5 . Stage

Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.

6 . Stage

Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.