Tuesday, November 11, 2008

Pepperkaker /Gingerbread cookies

Nei, jeg vet det er litt tidlig for pepperkaker, men noen av mine amerikanske venner har spurt etter en oppskrift på de beste pepperkakene i verden, så resten av dette innlegget kommer til å være på engelsk.......(Bare fordi jeg er lat...hihi)
Ok, i know it's a bit early, but some of my american friends wanted the recipe for the best gingerbread cookies in the world, so i translated the one i use. The measurements may sound a bit weird to y'all, but i didn't know how else to write them.....lol

Here we go:

Gingerbread cookies (Pepperkaker in norwegian)

1/3 cups + one Tablespoon AND one Teaspoon of molasses
1/2 cups + one Tablespoon of sugar
1/2 cups +one Tablespoon of butter ( Calls for 150 grams, and that equals 5.3 ounces)
1/3 cups + one Tablespoon AND one Teaspoon of Whipping cream
1/2 Teaspoon of ground cloves
1/2 Teaspoon of ground ginger
1/2 Teaspoon of ground black pepper
2 Teaspoons of cinnamon
1 Teaspoon of baking powder
1.5 cups + 2 Tablespoons of flour

Cook molasses, sugar and butter together over low heat until the butter melts. Stir until all is mixed well, and allow to cool. Stir in the cream. Mix the spices, baking powder and most of the flour into the mixture. Stir the dough together and sprinkle the rest of the flour over. Put the dough back in the bowl, and cover with plastic. Let it sit in the fridge at least overnight, but it can keep up till 3 days before baking.
Knead the dough on a table dusted with flour, until it becomes a bit elastic. Take a pice of the dough, put the rest back in the fridge, roll it out to about 0.1 to 0.2 inches thick and cut with cookie cutters. (I usually roll the dough out on a baking sheet, so that i don't have to move the cut out cookies, because they can be tricky to lift up.....)

Bake at 350 degrees for about 10 minutes, or until they are golden. Let them cool on a rack. They will be soft when you take them out of the oven, but they will be harder when cooled. Frost and decorate them if you like. Store the cookies in an air tight container

I like to make big hearts, and make a hole in them before baking, decorate them and hang them in the window or on the christmas tree! This recipe is also good for making a gingerbread house. I'm making one together with Mia this year.
I found this picture of a gingerbread ornament online, cuz i don't have any pics of the ones i've made....typical......

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