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Pepperkaker - Norwegian Gingerbread Cookies Recipe

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This recipe for Pepperkaker - Norwegian Gingerbread Cookies is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400g (2 cups) sugar
200g (3/4 cup plus 2 tablespoons) butter
80ml (1/3 cup) light syrup (*see notes below)
160ml dl (2/3 cup) heavy cream
4 teaspoons ginger
4 teaspoons cinnamon
2 teaspoons black pepper
4 teaspoons cloves, crushed *
1 tablespoon baking soda
750-850g (6 -7 cups) flour
Directions:
Directions:
In a large saucepan, add the sugar, butter and molasses. Stir together and heat until melted. Set aside to cool.

Once the mixture has cooled down a bit, stir in the heavy cream. Add the spices, baking soda and a little flour at a time to the mixture. Check the dough just before you have added 750g/6 cups flour. You want a smooth and relatively firm dough, so you may not use all of the flour.

Take the dough out of the pan, cover with plastic and place in the refrigerator for at least a couple of hours, preferably overnight.

Remove the dough from the refrigerator. Allow the dough to stand at room temperature for a little while before rolling out the dough.
Preheat the oven to 180°C/ 350°F.
On a lightly floured surface, roll out pieces of the dough to a thickness of about 0.5 cm (even slightly less) and cut into shapes as desired. Place on a prepared baking sheet.
Bake in the center of the oven for about 10-12 minutes. You want the edges to brown a little and crisp up. Cool on a wire rack.

 

 

 

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