Baking · Finnish

Piparkakut (Gingerbread Cookies)

Name: Piparkakut (Gingerbread Cookies)
Cook time: 75 min
Total time: 75 min
Yield: 70 servings
Cuisine: Finnish
Ingredients: 1.5 dl syrup; 1 dl sugar; 1 tsp ground cloves; 1 tsp ground cardamom; 1 tsp ginger; 1 tsp bitter orange peel; 2 tsp cinnamon; 2 tsp baking soda; 125 g butter or baking margarine; 1 egg; 5.5 dl wheat flour; 1 egg white; 4 dl powdered sugar 225 g; a few drops of lemon juice

With this recipe, the gingerbread cookies will turn out wonderfully tender and just the right amount of spicy. Let the gingerbread dough rest in the fridge overnight.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Mix the syrup, sugar, and spices in a saucepan, preferably non-stick, and bring to a boil. Remove the pan from the heat.
2
Add the baking soda and let the mixture foam up quietly for 2–3 minutes. Do not whip.
3
Add the fat in pieces and let it melt. Allow the mixture to cool and add the egg. Finally, stir the flour into the dough. Let the dough rest in the fridge until the next day.
4
Roll out the dough to a thickness of 2–3 mm. Cut out different gingerbread cookies using cookie cutters.
5
Bake in a 200-degree oven for about 5 minutes. Decorate the cooled cookies as desired with royal icing or melted chocolate.
6
Mix the powdered sugar into the egg white. Add the lemon juice and mix until firm and glossy. Pipe onto the gingerbread cookies in a thin line using a piping bag. Let harden. Do not stack decorated gingerbread cookies on top of each other.