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  Added: Apr 24, 2012  •  Visited (205)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Ginger Snaps
(Pepparkakor)
What You Need:
  • 4 oz butter
  • ¾ tablespoon bicarbonate of soda
  • 3½ oz Demerara sugar
  • 7 oz molasses
  • 1 egg
  • 1 teaspoon ground ginger
  • 1 pound 2 oz flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Royal icing for decoration

  • How To Cook:
    1. Cut up the butter roughly and put in a bowl.

    2. Heat the sugar, molasses and spices to boiling point; add the bicarbonate of soda, pour over the butter and stir until the butter has all melted.

    3. Beat in the egg and gradually blend in the sieved flour.

    4. Knead on a pastry board, using if necessary a very little flour.

    5. When of a rolling consistency, put small portions between sheets of waxed or silicone parchment paper and roll out thinly.

    6. Cut with fancy cutters (or use a small sharp knife and cut round cardboard or paper templates), making stars, hearts, animals and little human figures. (At Christmas-time include Christmas trees, Santa Claus figures, and so on.)

    7. Place on a greased baking sheet and bake in a moderate oven (325°F) for about 10 minutes.

    8. Cool on a wire rack, then pipe with royal icing to mark the features and other details, using a fine writing nozzle.

    NOTE:
        These thin, crisp, spicy cookies may be stored (un-iced) for several weeks in an airtight tin.
     
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Dish » Cookies
    Main Ingredient » Vegetables » Ginger
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter

     





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