Thursday, 6 December 2012

Pepperkaker - Gingerbread Cookies

3rd out of the seven cookie recipes! Almost halfway there now - phew!

I was thinking of gifts that I could make myself and give away for christmas, and I came across this rather clever one. Originally, you can put all the dry ingredients in a jar, tie a nice ribbon around it and add the instruction for how to make them along with a cookie cutter. The ingredients would fill a 450 ml jar according to the place I found this recipe at. I believe that due to the extra flour you need to add, it would need a bigger jar, or instruct to use only half of the butter!

Worried that it would be a complete disaster for whoever received this make-yourself gift though, I decided I should try out the recipe. I am kind of glad I did, as for some reason I had to add a lot more flour than stated in the original recipe.
I'm not sure whether that was because of the type of butter I'd used or what, flora usually works like any other butter though - ah well. The MAIN thing is that they turned out really nice and sweet, crumbling in your mouth. Delicious!
I was going to serve these along with a cup of Yogi Yogi Tchai tea, and these came out almost tasting like that lushiously creamy spiced cuppa, brilliant!

What you can do, is to either use 250-300 g flour OR after some reseach, only use 60 g butter

Pepperkaker - Gingerbread Cookies
(Makes 80-90 small ones, about 25 calories each)

100 g soft brown sugar
1 tsp ground ginger
1/2 tsp all-spice
1/2 tsp cinnamon
50 g crystalised ginger, chopped (most health shops sell this)
125 g (if using 60 g butter) 250-300 g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
60 g (for 125 g flour) 150 g melted butter
1 egg yolk
1 tbsp golden syrup

- In a baking bowl, mix the eight first ingredients together, and mix well.

- Make a well in the centre of it, and pour in the butter, egg yolk and syrup. This is where I came to the conclusion (after having used 125 g flour) that I just had to add flour and stir with a wooden spoon until the dough wasn't sticky. From what it seemed like, I had to use almost double of the amount I had used!

- Now when the dough is manageable, knead well until you have a nice lump of soon-to-be-cookies. Place the dough in a plastic bag and refrigerate for at least 15 minutes. I left my dough in there for a good couple of hours, and it worked a treat!

- Pre-heat the oven to 180-200°C, and place baking paper on a couple of baking trays (this dough will altogether give you about 4 small baking trays worth of cookies).
Roll out the dough on a well-floured surface, until it is about 3-5mm thick, and cut out little cookies. Place them on the tray and bake for 8-10 minutes. Keep an eye on them about 5 minutes in, as sometimes ovens can be a bit can cookies - sneaky!

In the end, you should end up with a little something like this! Perfect for serving evening guests, or to give away in little cellophane bags perhaps?

Original source:

- Jules

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