Happy holidays!
For
40 cookies 100 g butter 100
brown sugar brown
150 g Lyle's Golden syrup * or liquid honey sweet
1 egg 370 g flour
3 tsp Mix gingerbread Espig ( cinnamon, anise, ginger, nutmeg, cloves)
1 / 4 teaspoon of baking powder
1 / 4 teaspoon of salt
For the glaze (optional)
1 egg white beaten until stiff
180 to 200 g icing sugar
a pastry bag fitted with a fine nozzle ( Monop )
Melt butter, brown sugar and golden syrup (or honey) in a small saucepan until sugar dissolves completely. Let cool.
In a large bowl, sift flour, baking powder, salt and spices. Make a well in which you pour the mixture at Golden syrup and egg slightly beaten. Mix immediately with an electric mixer fitted with dough hook.
You must obtain a dough firm enough to be rolled into a ball. Cover with film and refrigerate for 30 minutes.
Preheat oven to 180 ° C - heat ventilation.
In a large bowl, sift flour, baking powder, salt and spices. Make a well in which you pour the mixture at Golden syrup and egg slightly beaten. Mix immediately with an electric mixer fitted with dough hook.
You must obtain a dough firm enough to be rolled into a ball. Cover with film and refrigerate for 30 minutes.
Preheat oven to 180 ° C - heat ventilation.
Spread the dough very thin (3 mm thick) and cut using cookie cutters of different shapes. Place biscuits on a baking sheet lined with parchment paper and bake for 8 minutes. The pepparkakor should be lightly browned. Expect them cool completely before you take off the parchment paper.
Pepparkakor For glaze: gradually add the icing sugar with egg whites beaten stiff. The mixture should be thick enough to stay afloat when decorating the cookies. Draw the pastry bag patterns your choice and let dry for two hours.
Super spicy and really crust, Pepparkakor are the most perfect Christmas cookies. Too strong these Swedish!
* Golden syrup : amber sugar syrup made from sugar cane. It is found fairly easily today in the English department Grocery supermarkets, Monoprix in , Lafayette Gourmet ...
