Swedish Pepparkakor

A Swedish Christmas celebration requires pepparkakor, or Swedish ginger snaps. Paper thin, crispy, and spicy, the perfect go-together with any hot beverage. I tried a new recipe today. They were easy to roll to that desired paper thinness, and they baked quickly. But, after cutting out nearly 300 hearts, and breaking my heart cookie cutter, I must give myself a break. I still have a largish lump of dough left for another day. I know these will disappear fast; they are so easy to pop in the mouth.

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3 Comments

Filed under Celebrating, Cooking

3 responses to “Swedish Pepparkakor

  1. Beautiful!I’d love to know how you rolled them so thin. Is it something in the recipe itself that makes it easy, or do you have a special technique?

  2. I believe I can roll them so thin because the recipe uses corn syrup. It is boiled with the sugar and butter before being combined with the dry ingredients. Perhaps the corn syrup makes the dough more elastic.

  3. I found it! I’m excited to have a new thrifty blogger and personal friend to read about! I have a lot to learn in this area. You are a blessing!

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