Name: Swedish Gingerbread Cookies (Pepparkakor)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Swedish
Ingredients: 150 g butter; 180 g sugar; 100 ml golden syrup; 1 tbsp ground ginger; 1 tbsp ground cinnamon; 2 tsp ground cloves; 100 ml water; 1 tsp baking soda; 480 g plain flour; 1 egg white; 200 g icing sugar; a few drops of lemon juice

Gingerbread bell and star cookies with white piped icing

35 min, plus a night
about 60 cookies
Christmas

Pepparkakor, the way Swedes bake them in December. The dough rests overnight so it rolls thin, the oven needs only 5 minutes, and the cookies turn snappy as they cool.

Ingredients

For the dough

butter150 g
sugar180 g
golden syrup100 ml
ground ginger1 tbsp
ground cinnamon1 tbsp
ground cloves2 tsp
water100 ml
baking soda1 tsp
plain flour480 g

For the icing

egg white1
icing sugar200 g
lemon juicea few drops

Directions

Melt the butter with the sugar, syrup and spices. Take the pan off the heat and stir in the water.
Mix the baking soda into the flour, then work it into the warm butter until smooth. Wrap the dough and leave it in the fridge overnight.
Heat the oven to 200°C / 400°F. Roll the dough out thin, 2 to 3 mm, and cut out shapes.
Bake for 5 minutes, until the edges darken. Let the cookies cool on the tray: they turn snappy as they cool.
Whisk the egg white with the icing sugar and lemon juice until thick, then pipe it onto the cooled cookies.

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Photo: a frame from the Pexels series by olia danilevich used in our video.