Pepparkakor are ultrathin Swedish gingerbread cookies. Besides being delicious, you can wish on them!
Rest a pepparkaka in your palm and tap it with your knuckle– if it breaks into three peices (no more, no less)– your wish will come true!
This recipe comes from the days when I was a children’s Swedish teacher at the American Swedish Institute. Enjoy!
Swedish Gingerbread Cookies
Yield: approx. 150 cookies (rolled thin!)
Note: dough must refrigerated overnight.
Bake at 375-400 5-10 minutes
BOIL ON LOW, THEN LET COOL:
1 ¼ c. sugar
8 Tbsp water
4 Tbsp corn syrup (I substituted 1 Tbsp with molasses)
1 Tbsp cinnamon
1 Tbsp ginger powder
2 tsp clove powder
1 ¾ sticks butter
MIX & ADD IN (DON’T OVERMIX):
2 tsp baking soda
3 C flour
Roll very thin, cut out, bake at 375 for 5-10 minutes. (7 minutes, in my oven).
Recipe courtesy of Helene Brännström Suh, Svenska Skolan teacher at the American Swedish Institute