Finnish style Gingerbread Cookies -Piparkakkuja
December 22, 2010
Christmas is time for gingerbread cookies. These cookies are very popular during the holidays in Finland and they are very delicious.
I wrote “Finnish” style gingerbread because in my opinion the way it is made differs a bit from other recipes I’ ve seen. Also, they tend to be crisper and spicier … which I enjoy a lot ^_^. I am not sure, but this type of gingerbread can be found in all others Scandinavian countries as well.
Besides making “normal” gingerbread with cookie cutters, the recipe yields enough dough to construct a small gingerbread house. If you really desire to use this dough to make some bigger construction, I suggest you to substitute the butter in the recipe for baking margarine or shortening. And yep, it won´t taste as good as if it would be made with butter, but it will be stronger for your gingerbread project.
Piparkakkutaikina – Gingerbread dough
slightly adapted from here
- 200 g unsalted butter
- 1 dl of dark syrup (molasses). 1dl equals 100ml.
- 2 1 / 2 dl sugar. 1 dl sugar = 85g
- 1 1 / 2 tbsp gingerbread spice mix. (It is Finnish style mixture, about : 2 tsp ginger powder, 1 tsp cloves powder, 2 1/2 tsp cinnamon powder, 1/2 tsp nutmeg, 1 tsp pomeranssi powder. Pomeranssi is called “bitter orange” in english. If you find it difficult to get it, substitute for grated orange zest or skip it). You could also add 1 tsp cardamon, 1/8 tsp all spice and cracked pepper, but the mentioned above is the most used spice mix.
- 2 eggs
- 1 1 / 2 tsp baking soda
- about 9 dl wheat flour. 1dl flour = 65g
Prepare the dough in advance (at least one day before). It will allow the dough to rest and form a good structure for rolling out. Cut the butter into pieces and place in a large saucepan. Add syrup, sugar and spices. Heat, stirring constantly. Bring to boil (but don’t burn!)
Remove from heat and let the mixture cool until lukewarm temperature. Add eggs and beat well (use a hand mixer if you prefer). It is important that the liquid is cold enough not to “cook” the eggs.
Combine the flour and baking soda in a separate bowl. Sift the dry ingredients over the syrup and egg mixture very slowly. Mix until well combined. The dough will look very soft (and weird! ^_^).
Cover dough with plastic film. Let cool and put in the fridge to rest.
To make the cookies:
Preheat oven 175 °C
Work in batches. Take a small piece of dough at a time (leave the rest in the fridge). Roll out the dough on a lightly floured surface to 2-3 mm thick.
Cut with cookie cutters.
Place the cookies on a baking tray with the help of a spatula. If you’re baking cookies of different sizes, try to put the same sized ones together.
Bake large pieces for 12-15 minutes and smaller cookies for 5-10 minutes (until slightly browned). They burn very easily, so it is recommendable to keep an eye on your batch.
Remove from oven and let cool on a flat surface.
Decorate the cookies when they are completely cold.
My girls decorated these ones:
In my opinion they are the best! ^_^
My notes about the recipe:
Due to ingredient differences it might be necessary to adjust the amount of flour of the recipe. The dough looks very soft just after making it but as Finnish bakers say “the dough develops a structure when it is left to rest and set”… that is true. Trust me ^_^.
This gingerbread is a very good addition when serving cheese, together with other crackers, nuts, fruits and marmalade. Leave them without icing for this purpose.
This might be my last post before Christmas. Writing in my own blog has been so far a very delightful experience for me. The start was slow and full of doubts but now I feel more confident on keeping this alive.
I want to thank my family and friends that have been always encouraging me, giving me support, leaving so nice comments. Without you readers, I wouldn’t have enough inspiration for anything.
Merry Christmas and hope the New Year comes with all good to you and your loved ones :).