Everyone wants the pepparkakor recipe and then they lose it and want it again. The cookies get better and better as they age and it is very nice to come home in the bleak mid-January and realize you can have a nice pepparkakor with your tea.
Jul Pepparkakor
11oz light corn syrup (if you can get a cane sugar syrup like Lyle’s Golden, even better)
11 oz brown sugar
11oz butter
2 eggs
1 heaped tbs. of each of cloves, cinnamon, powdered ginger
2 tsp baking soda melted in a little warm water
2 lbs flour
Heat syrup; add sugar; let it melt; add butter and lightly beaten eggs. Add spices and a little flour. Add baking soda. Add the rest of the flour bit by bit. Knead dough when it is too stiff to stir. Keep overnight in a cool place before rolling and cutting out the cookies. Thin and crisp is traditional. I also like them a bit thicker. These days I make a half recipe. The full recipe is a LOT of cookies. I’ve never used this recipe to make a house, but I think it would work.
400o oven for five minutes.
When cool you can ice them with royal icing (one egg white 1/4 tsp. cream of tartar, 1-1 and1/4 c icing sugar, beaten forever).