anna brones

writer + artist + activist

Posts Tagged ‘gingerbread cookies

Sliced Rye and Almond Pepparkakor

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Growing up, we always made a recipe out of the classic Swedish baking book Sju sorters kakor, called Franska pepparkakor, French gingersnaps, for Christmas. Why they were French I am not entirely sure. I have lived in France and never encountered anything similar.

A more apt name is skurna pepparkor, sliced gingersnaps. I like making these because they take much less time than rolling out and cutting traditional pepparkakor but still use the same iconic seasonal spices. This year, I adapted the recipe to be a little less sweet and also be made with 100% rye flour. I like making whole grain cookies, because they are far more robust in flavor than baking with traditional all-purpose flour.

These cookies are great on their own, but also pair very well with a little blue cheese. And a mug of glögg of course.

Sliced Rye and Almond Pepparkakor

Ingredients:

1 cup (5 ounces, 140 grams) almonds, coarsely chopped
1 cup (8 ounces, 225 grams) butter, room temperature
1/4 cup (1.75 ounces, 50 gram) sugar
1/4 cup (60 milliliters) molasses
4 teaspoons ground ginger
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons cardamom
2 teaspoons cloves
1 teaspoon black pepper
Zest of one orange
1 teaspoon baking soda
2 1/2 cups (8.75 ounces, 250 grams) rye flour

Preparation:

Chop the almonds and set them aside.

Cream the butter, sugar and molasses, then mix in the spices and orange zest until well blended.

Mix the baking soda with the flour, then add to the wet ingredients. Work the dough together (it will be quite sticky).

Form the dough into cylinders, about 12 inches long and wrap in parchment paper or a tea towel. Refrigerate for at least 30 minutes. (Note: the dough lasts for a few days in the refrigerator so if you don’t get around to baking them right away it’s totally fine.)

Grease a baking tray and cut dough into thin slices. Place the slices on the tray and bake at 375ºF (180ºC) for 10 to 12 minutes.The cookies don’t spread out very much, so you can put them pretty close to each other.

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Written by Anna Brones

December 22, 2017 at 07:36

New York Times Love

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Made my week.

Full recipe here.

Written by Anna Brones

December 23, 2011 at 12:12

Pepparkakor: Swedish Gingerbread Cookies

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Love collaborating with Johanna of Kokblog on recipes. Her illustrations provide plenty of inspiration.

I grew up, every December, carefully rolling out gingerbread dough. In the early years, it was an awkward dance of pushing and pulling a rolling pin about half my size. Flour tended to go everywhere, and I would end up grinning with dough pieces stuck all over me. Yet my mother simply left me to it, and if I rolled too hard and the dough got stuck to the countertop, I was forced to find a solution myself.

Dust with flour, roll, pull up dough, flip over and repeat until just the right thickness to slice into with a Swedish cookie cutter. These cookie cutters were carefully kept in a large tin – which had at one point in the early 80s held Danish butter cookies certainly purchased at duty free on one of her connecting stops in Copenhagen. Hearts, pigs, Christmas gnomes, the classic gingerbread couple; I loved, and still love, sorting through and picking out my favorites. Feeling lazy? There were always theFranska Pepparkakor to make, a much simpler process of rolling out a log and slicing the cookies. In fact, if Swedish Jul for Dummies were a book, this recipe would be in it.

Full article + recipes here.

Written by Anna Brones

December 8, 2011 at 14:11