Monday, November 29, 2010

Ginger Thins recipe

Another treat from our stop at the Downtown Chicago Marriott!

'A traditional Swedish holiday cookie, pepparkakor is a gingerbread biscuit often shaped like a heart, star or goat. Grandma Johnson always said to hold it flat in the palm of your left hand and use your right hand index finger to push down and break the cookie. If it breaks into three pieces you will have good luck for the New Year. If it doesn't, quickly eat the evidence and try again!'


1 1/4 cups unsalted butter
1 1/4 cups granulated sugar
2/3 cups brown sugar
1 small egg
zest of 1/2 of one orange
1 1/3 cups syrup
1 1/3 cups heavy cream
8 3/4 cups flour
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 tablespoon ground cardamom
1/2 teaspoon allspice
1 teaspoon salt
1 tablespoon baking soda


Day one: Sift or whisk the spices and the baking soda together. Mix butter with the two sugars; add the spices and the egg. Add orange zest, syrup, cream and flour. Shape into several discs. Wrap in plastic wrap and refrigerate overnight.

Day two: Preheat the oven to 350 degrees. Using one piece of dough at a time, roll it out on a floured workspace until very thin-- approximatively 1/8inch . Dip cookie cutter in flour and cut out into desired shapes. Continue until all of the dough has been used. Bake for 7 to 8 minutes, depending on size. Remove from baking sheets and put on wire racks to cool.

That's all I have for directions- given the amount of flour I bet this makes a lot! Will try to update it after I give it a go myself! Happy eating, all.


Skye said...
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