RCI-BR.005.0504.001
Piparkakut (Gingerbread Cookies)
Piparkakut (Gingerbread Cookies)
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 unit
- dl (1 c) syrup (molasses)2 unit
- Tbs cinnamon1 unit
- Tbs ginger1 unit
- Tbs ground cloves1 unit
- 2 tsp
- dl (1 c) cream or full milk2 unit
- 100 g
- 2 tsp
- 700 g
Method
1
Heat butter, sugar, and molasses syrup in a saucepan over medium heat, stirring occasionally until the butter melts and the mixture is well combined.
2
Remove the pan from heat and stir in the cream or milk to combine thoroughly.
3
Add cinnamon, ginger, ground cloves, salt, and baking soda to the mixture, stirring until evenly distributed.
4
Gradually add the flour in portions, stirring after each addition until the dough comes together into a stiff consistency.
5
Transfer the dough to a floured work surface and knead briefly until smooth and uniform in texture.
6
Divide the dough in half and roll each portion between two sheets of parchment paper to approximately 3-4 mm thickness.
7
Refrigerate the rolled dough sheets for at least 30 minutes until firm.
8
Preheat the oven to 200°C (390°F) and line baking sheets with parchment paper.
9
Remove the parchment from the top of each dough sheet and cut out shapes using cookie cutters.
10 minutes
10
Arrange the cut cookies on the prepared baking sheets, spacing them about 2 cm apart.
2 minutes
11
Transfer the baking sheets to the preheated oven and bake for 8-12 minutes until the edges are firm and lightly browned.
10 minutes
12
Remove from the oven and allow the cookies to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.