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Pepparkakor I

Pepparkakor I

Kathy Seaberg

A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
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Reviews

KAREN PICHA
74
1/24/2003

I live in Sweden, and gave this recipe to my daughter in the states. She said that they were definately not like the swedish pepparkakor we bake in Sweden. This recipe has less spices and more flour. My daughter said that when she added more of the spices, and less flour that they tasted much better.

KEG18
39
12/20/2003

the very best pepparkakor recipe i have found. it rolls very easily. the only thing i would change is the amount of spices - i would almost double everything - the cinnamon, ginger, cloves. i also added some orange zest, which gave it a nice flavor.

JS HAMMER
19
1/24/2003

5 cups of flour? It seemed like too much. The "dough" was more like sand and you can't roll out sand, as the recipe instructs. Another recipe for pepparkakor calls for 3-1/2 c. flour which seems more in line for the correct amount to add.