So, what’s glögg without pepparkakor?
For that matter what’s pepparkakor? Pepparkakor are crunchy, spicy little ginger snaps that partner with glögg .
Oli’s recipe calls for a bit of white pepper which gives them a little extra bite. Do not use black pepper as it has too much “character” (Oli’s description, which states the difference between white and black pepper quite nicely). White pepper is a bit fragrant while still adding a peppery snap .
Swedes often use a cookie cutter to shape the pepparkakor into festive Christmas designs, however this recipe does not lend itself to cookie cutter shapes because the dough spreads while baking.
Oli and I are looking forward to spending time with friends tonight, sipping glögg, munching pepparkakor and offering other Swedish Christmas fare. Stay tuned…
2 1/2 cups all purpose flour
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoon ground cloves
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground white pepper
3/4 cup cold butter, cut into sugar cube size
1/2 cup molasses
1/2 cup milk
Preheat oven to 400 degrees
1. Put flour, sugar, cinnamon, clove, ginger, baking soda and white pepper into bowl of a stand mixer and mix for a few seconds until everything is blended..
2. Throw in butter and mix until butter is well incorporated.
3. Pour in molasses and milk. Mix once again until everything is well blended.
4. Refrigerate for at least two hours.
4. Take one third of the dough and using your hands form it into a cylidner about an inch in diameter. Slice off one inch pieces and roll each to a ball. Place dough balls on baking sheet and gently press to form a round. (See picture above).
5. Repeat with remaining dough.
6. Bake in pre-heated 400 F oven for about 12 minutes, until tops are browned.
Makes about 80 Pepparkakor.