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Pepparkakor

I Pepparkakor ...

Sublime thin and extremely crisp biscuits of Swedish origin, extremely Christmas in terms of sensory (rich in cinnamon, ginger, cloves) ... The composition of

Pepparkakor is very similar to that of Anglo-Saxon gingerbreads, speculoos Franco-Belgian and German Lebkuchen ...

Traditionally the spiced biscuits are prepared to be hanging on the Christmas tree, or small gifts such as greeting gifts well ... usually with the classic flower shape ... not frosted

I dedicate this recipe to Michael, a friend of Twitter last week that asked me moral support for the preparation of these magical cookies and fragrant ... Here they are ... Michael

the photo, the original recipe and an explanation of how to achieve them ... just as your request ... you'll see that will be perfect ... simple ... crisp ... and delicious ...

I have prepared a lot ... a virtual cookie goes to each of you ... I read you every day ... you who are supporting me with your comments, your mail and your wonderful inexhaustible passion for cooking ... you give me the incentive to improve day after day and showing me how much pleasure do you read what I write ...

Ps: for those who had not yet read the presentation of my new newsletter and would like to add to it all the info can be found here ...

doses for many, many cookies:

• 550 grams of flour 00;
• 180 g of water;
• 130 g of fresh butter;
• 140 g of honey (I used Barena the dark), the recipe style: the same dose of molasses;
• 130 g of sugar cane;
• 40 g sugar;
• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger, 6-7 cloves
• cloves (chopped thin);
• 1 / 2 packet of baking powder;
• a pinch of salt.

Procedure:

1. In not too big a pot to heat water with honey, spices, sugars and the salt;
2. Stirring constantly bring to a boil;
3. off, therefore, the heat and pour the butter in the pan small pieces, stirring until completely melted;
4. In a separate container sift flour together with baking powder, mix and pour in the liquid mixture is still hot;
5. Mix well until the mixture is homogeneous until Mix until smooth but not too sticky;
6. Wrap the mixture in plastic wrap and refrigerate over night;
7. The next day the mixture reaches the consistency of clay and will be easily workable;
8. Apply the mixture to a thickness of about 2 mm, cut out cookies with stencils of the desired shape and place on a placca rivestita con carta da forno;
9. Cuocerli a 170°C in forno già caldo per circa 15 minuti (ma dipende dal forno), e lasciar raffreddare i biscotti su una griglia;
10. Conservarli in scatole di latta oppure appenderli all'albero di Natale, o ancora regalarli alle persone care.