Christmas Traditions: Grandma Elises’ Pepperkaker

Proper Norwegian Gingerbreadmen

This dough yields about 100 cookies

  • 400 grams of sugar
  • ¾ dl dark syrup
  • 1 ½ dl water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon or grapefruit peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1-2 tablespoons of cognac
  • 250 grams of margarine (butter)
  • 1 kg all purpose flour
  • 10 grams baking soda
  • 1 teaspoon baking powder

Directions:

Bring to boil: sugar, syrup, water and margarine in a casserole.

Blend the spices in Cognac, add the mixture to the sugars and cool down.

Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.

Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.

Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.

Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.

Now its time to Decorate.

I made a Pepperkakehus:

To get proper windows use Gelatine plates

Pepperkakehus

Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)

However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.

I had so much fun making these after I saw some pictures on google some years ago.

PepperkakeKinky04 PepperkakeKinky02 PepperkakeKinky05

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