A crispy, spicy Christmas!
Pepparkakor, or gingerbread cookies / ginger biscuits / gingersnaps, are synonymous with the Swedish Christmas season..... from the 1st of advent these crispy, spicy biscuits are eating with either sweet sugar frosting, or even with blue-cheese (try it, you won't regret it).
With our Toast & Baguette mix, these gluten-free pepparkakor (or gluten-free ginger biscuits) are made in a snap, and the dough is amazing to work with - rolling it out paper thin without it breaking, easy to pick up and move to a baking tray.
- 400g Toast&Baguette mix
- 175g butter
- 130g sugar
- 140g sirup (light/whites
and spices - depending on personal tastes (so we have a "light" and a "heavy" spiced version):
- Cardamom 4g / 8g
- Cinnamon 10g / 20g
- Clove 4g / 8g
- Ginger 5g / 10g
- Pinch of salt
+ 4g of baking soda (bicarbonate - NOT baking powder).
Melt the butter, sugar and sirup in a pot. Add the spices and bring to a boil while stirring (so not to burn). Once combined, leave to cool a little.
In a bowl pour out the 400g of mix and pour over the warm spice-butter-sugar mix and stir together with a spatula. Once combined, add the baking soda.
Leave in the fridge to cool down, even over night if you want. Take it out about 2 hours before you want to bake.
Turn on the oven at 165 degrees Celcius (convention/varmluftsugn).
Roll out the dough to thin sheets and make your pepparkakor - on a lightly floured surface (rice flour).
Bake for 7-9 minutes, take out and leave to cool (if you can ;-)). Decorate, or leave and enjoy.
