Pepparkakor
- 300 g soft butter
- 425 g sugar
- 140 g light syrup
- 1 tbs ginger
- 2 tbs cinnamon
- 1 tbs cloves
- 2 tsp cardemom
- 1 tbs bakingsoda
- 200 g water
- 900 g flour
Method
Let the butter get room temperature. Mix together butter, sugar and syrup to an even consistency.
Add ginger, cinnamon, cloves, cardemom and bakingsoda. Then add the water and lastly the flour. Knead together with the kitchen aid or by hand.
Place the dough in foil or wrap and leave it in the fridge for at least 24 hours.
Take out a piece of the dough and roll it out on the table. Cut out cookies and place them on cold greased baking trays. You can also use baking paper. Bake in the middle of the oven for 4-5 minutes at 200-225 degrees.
The finished cookies stay fresh in a sealed box or jar for 1-2 months at room temperature or cooler. If you freeze them they can last up to 6 months.
