Ginger Crisps
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Ginger CrispsKnown as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg. Wrap a few for parting gifts, or serve with the rice pudding.2 user reviews.
Glogg and Ginger Crisps
Photography by Edward Pond
This recipe makes 38 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 5454 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 00 fibre |
| chol | 5 mg5mg chol |
| sodium | 37 mg37mg sodium |
| potassium | 14 mg14mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 22 vit A |
| folate | 55 folate |
- Preparation time: 40 minutes
- Total time : 2-3/4 hours
Known as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg. Wrap a few for parting gifts, or serve with the rice pudding.
Ingredients
- 1/4 cup unsalted butter 1/4 cup unsalted butter
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1/2 tsp grated lemon zest 1/2 tsp grated lemon zest
- 1/4 cup golden corn syrup 1/4 cup golden corn syrup
- 1/4 cup whipping cream , (35%)1/4 cup whipping cream, (35%)
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp ground ginger 1/2 tsp ground ginger
- 1/2 tsp ground cloves 1/2 tsp ground cloves
- 1/4 tsp ground cardamom 1/4 tsp ground cardamom
- 1/4 tsp allspice 1/4 tsp allspice
- 1 pinch salt 1 pinch salt
Preparation
In large bowl, beat together butter, granulated and brown sugars and lemon zest until smooth; beat in corn syrup and cream.
Whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, allspice and salt ; stir into butter mixture to make smooth soft dough. Divide in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 1-1/2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
On floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using about 3-inch (8 cm) heart- or reindeer-shaped cookie cutter, cut out shapes, rerolling scraps. Transfer to parchment paper–lined baking sheets; refrigerate for 30 minutes.
Bake in 400ºF (200ºC) oven until golden and crisp, 8 to 10 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
Whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, allspice and salt ; stir into butter mixture to make smooth soft dough. Divide in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 1-1/2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
On floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using about 3-inch (8 cm) heart- or reindeer-shaped cookie cutter, cut out shapes, rerolling scraps. Transfer to parchment paper–lined baking sheets; refrigerate for 30 minutes.
Bake in 400ºF (200ºC) oven until golden and crisp, 8 to 10 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2011
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