Stina’s Pepparkakor

A while back we talked about Small Business Saturday and were thinking what we could do this year. Last year we had an competition and then I suggested homebakes. Everyone love Swedish baked treats…right!!!

Then Stina said she like to bake gingerbreads and sell them and so we did. Stina has worked so hard for this. I made her the gingerbread dough, she made her own labels and was very concerned while baking her gingerbreads. It had to be just right thickness and shapes and so on. And she is so proud of herself and I am too. This is a great way of learning to work for something and earn your own money. No this is not going to charity but her dream holiday. For years she has nagged us to go to Disneyland Paris and we have said one day, but you need to save some of your money for spending money while there and wow has she worked hard for this.

Please join us today this Small Business Saturday to celebrate the start of the lovely cosy month of December. I personally love December, it is a great atmosphere at the shops, and at home all my advent lights are up and the house often smell amazing with all the Christmas bakes.

Here is my (well Stina’s) recipe for tasty Swedish pepparkakor.

Swedish Pepparkakor
  • 300 g butter (I used Lurpak)
  • 5 dl caster sugar
  • 1 dl syrup
  • 2 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp ground ginger
  • 2 tbsp ground cardamon (top tip, flying tiger is selling this ready)
  • 1 tbsp bicarbonate of soda
  • 2 dl cold water
  • 1.5 L plain flour (I used about 1 – 1.2 L and then saved some for the baking
  • (A dl is a decilitre, so equal to 100 ml)

    Soft butter (leave it out for some time) mixed well with sugar and syrup.

    All spices and bicarbonate in the mix, finally water and flour. Do not put all the flour in straight away but add some at the time to get a good firm dough, if too much flour it will be very dry and not tasty.

    Leave in fridge for at least 24 hours.

    Then baking time, use flour to make sure the dough does not stick to the table, but not too much then the gingerbreads get too dry. All about LAGOM :)

    OVEN 200-225 °C, time 4-5 minutes.

    Be careful and keep an eye on them, try to put the same sizes and thickness on the same tray. Also avoid fan oven, I did one and that one burnt (!!). Put someone on oven duty!

    Once out of the oven, let them swiftly cool down on a rack grid. Enjoy with a glass of cold milk (might be needed if you eat a lot of dough while baking)

    Charlotte x

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s