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Pepparkakor recipe from of 19-12-2013 [Updated on 27-08-2018]
Pepparkakor are very fragrant Swedish spiced cookies, but for me they are simply the cookies of Anna (my Swedish aunt), the ones she prepared every year when at Christmas she came to celebrate the holidays in Naples at her grandmother's house and that I loved it . When I think of these biscuits it makes me smile, I think of the curtains my father and his brothers made behind my grandmother, the funny stories of my aunt, the frying in that tiny kitchen, the laughter of my little cousins and the inevitable pepparkakor of anna who came to the rescue of the many hideous Christmas sweets that circulated in grandma's house in those days, everything was part of a script that was repeated every year always the same that did not drive me crazy, but I was fond of it. Nonna Angelina left several years ago and now with my father's family we don't see each other again even once a year for Christmas, and the pepparkakor are a distant memory of those years, luckily I found the recipe and last week I prepared them, very good. So I leave you to the recipe and I wish you a good day; *
How to make pepparkakor
In a saucepan put the water with honey and sugar.
Put on the heat, stir and bring to a boil then turn off, add the butter and spices.
Stir until the butter has melted.
Pour everything into a bowl in which you have sifted the flour with the baking soda.
Knead until you get a soft and homogeneous dough and leave to rest for 12 hours at room temperature.
Take the dough back, cut it into 2 parts and roll it out between two sheets of baking paper until you get a very thin sheet.
Then cut out the cookies with the Christmas molds.
Put them on a non-stick baking sheet.
Bake the Pepparkakor in a preheated oven at 225 ° C for 3-4 minutes.
Let the cookies cool completely before lifting them from the pan and serving.