Rutabaga: Swedish ginger cookies Pepparkakor

Swedish ginger cookies Pepparkakor

Ingredients:

150g molasses

110g butter

100g brown sugar

375g flour

½ tsp of cinnamon

1 tsp of ground ginger

¼ tsp of baking powder

¼ tsp of ground cloves

¼ tsp of salt

1 egg

1. In a small pot heat up butter, molasses and sugar, stirring from time to time. Sugar should dissolve completely. Then take off the heat and leave it to cool down.

2. In big bowl mix together flour, baking powder, spices and salt. Add to it an egg and molasses mix (from point 1).

3. You could you the hand mixer or your hands to make the dough. It will be very sticky. Knead the dough and form a ball. Cover it with a foil and leave in fridge for couple of hours or overnight.

4. Preheat the oven to 175 degrees. Cut the dough piece by piece and roll flat to cut out thin biscuits.

5. Bake on baking paper for approx. 8 minutes - depend how this is the pastry, thinner will bake sooner.