Pepparkakor (ginger snaps)

By: Janet Brinkworth From: Good Food Live

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This recipe is classed as intermediate

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Prep time:
45 mins, plus overnight chilling
Cook time:
10 mins
Serves:

Try Janet Brinkworth's crisp, spiced
Swedish-style biscuits, delicious with a cup of tea or coffee

Ingredients

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Method

1. Place the molasses in a heavy-based saucepan and bring to the boil.

2. Once boiling add in the butter and caster sugar. Cook stirring until the butter and sugar are melted, then remove from direct heat and allow to cool.

3. When cool, beat in the egg and transfer to a mixing bowl.

4. Sift in the flour, salt, bicarbonate of soda, ginger and cinnamon.

5. Mix it all together well, then knead the mixture with your hands until it forms a smooth dough.

6. Cover the mixture in cling film and chill, ideally overnight.

7. Preheat the oven to 180°C/gas 4.

8. Roll out the dough very finely and cut out biscuit shapes, such as circles and hearts.

9. Place the biscuits on greased baking sheets and bake in batches for 10-15 minutes until the biscuits are set and just beginning to colour. Allow to harden on the baking sheets then transfer to wire racks to complete cooling.

10. Store in an airtight container.

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Latest Comment

I think it is delicous and it looks so good. It's crunchy and I like the fact that it's in a heart shape. Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicous

Anonymous Anonymous Posted 29 Jun 2009 6:22 PM
 

can I use black treacle instead of molasses and can the biscuits be frozen once cooked?

christineM62765 christineM62765 Posted 03 Dec 2008 5:11 PM