"Originally these cookies were far spicier than they are today. Pepparkakor means pepper biscuits, not ingefärakakor - ginger biscuits, because they contained lots of pepper. Nowadays many modern recipes do not contain any pepper at all and this recipe contains a small amount. In this recipe cinnamon and ground cloves dominate with background flavors of ginger and cardamom. How to make Pepparkakor Cookies Makes: ~3 dozen Ingredients Dry Ingredients"
"1 cup gluten-free all-purpose flour (with xanthan gum - I like Bob's Red Mill) 1 cup ground flaxseed 1 tsp baking soda ½ tsp salt 3 tsp ground ginger 2 tsp ground cinnamon ½ tsp ground cloves ½ tsp fine ground pepper Wet Ingredients ¼ cup non-dairy butter (or melted coconut oil) 2 Tbsp molasses + 2 Tbsp water 2 tsp stevia glycerite (this tastes sweet, with no bitterness) 1 egg"
Pepparkakor are thin, crisp Swedish spice cookies with dominant cinnamon and ground cloves, plus ginger, cardamom, and a small amount of pepper for background heat. The recipe uses gluten-free all-purpose flour with xanthan gum and ground flaxseed for structure, plus baking soda and salt. Wet ingredients combine non-dairy butter (or melted coconut oil), molasses diluted with water, stevia glycerite, and an egg. Dough is mixed, chilled at least 12 hours, rolled very thin, cut with cookie cutters, and baked at 325°F (165°C) for 10–14 minutes until edges deepen in color and crisp as they cool.
Read at Alternative Medicine Magazine
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