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Pepparkakor

Posted on Posted in Biscuits, Swedish, Traditional .

Swedish Pepparkakor Spice Cookies

Swedish Pepparkakor Spice Cookies

The Pepparkakor cookie is a traditional Swedish Christmas cookie, commonly referred to as “ginger thins” or “gingernuts“ (however should not be mistaken for the US gingersnap biscuits in which are very different).

Swedish custom states you place a Pepparkakor cookie in the palm of your hand, then you make a wish while you use your index finger of your other hand to tap the cookie in the middle. If the Pepparkakor breaks into three pieces tradition states your wish will come true. As per most traditional treats there are many slightly varying recipes to these cookies. This was my favorite after trialing half a dozen.

To be honest I thought my gingerbread man recipe was the ultimate spiced treat, however this cookie has trumped my never fail absolutely amazing gingerbread recipe its that good.

 

Ingredients:

  • 225g plain flour
  • 1 tsn ground cinnamon
  • 1 tsn ground cloves
  • 1 tsn ground ginger
  • ¼ tsn ground cardamom
  • ½ tsn baking powder
  • ¼ tsn salt
  • 100g butter
  • 100g brown sugar
  • 75g golden syrup

 

Method:

  1. In a bowl sieve the flour, ginger, cinnamon, cloves, cardamom, baking soda, and salt. Stir.
  2. Place the butter, sugar and syrup into a saucepan on a medium heat and stir until melted and well combined.
  3. Take off the heat and leave aside to cool.
  4. Sieve the flour mix over the cooled butter mix and stir until well combined.
  5. Form the dough into a ball shape, wrap in plastic wrap and place in the fridge for at least 4 hours.
  6. Preheat the oven to 175c degrees and line 2 baking trays with baking paper.
  7. Using a lightly floured rolling pin roll out the dough to a 2cm thickness on a lightly floured surface.
  8. Use a cookie cutter to cut the dough into shapes and place cookies onto the prepared baking tray.
  9. Place the trays in the oven for 7 minutes or until the cookies are lightly golden brown.
  10. Leave the cookies on the trays for 5 minutes before placing on to a wire rack to cool completely, durst with icing sugar.

 

Swedish Pepparkakor Spice Cookies

Step 2

Swedish Pepparkakor Spice Cookies

Step 5

Swedish Pepparkakor Spice Cookies

Step 7

Swedish Pepparkakor Spice Cookies

Step 8

Swedish Pepparkakor Spice Cookies

Step 10

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Swedish Apple Cake

Posted on Posted in Cakes, Sweden, Traditional .


Swedish Apple Cake recipe

Swedish Apple Cake

So someone said to me the other day why don’t you bake an apple pie. My response was ‘to boring’ I like to try ‘out there’ unexpected flavours and then be surprised when the flavours are magic and I uncover a hidden gem recipe…However, I also love to ‘uncover’ traditional global dessert recipes – I think this is because some cultures have flavours I have never even heard of which peaks my ‘trial & testing’ obsession.

But, it did get me thinking, I do baking a lot with fruit and the recipes have in the most part been amazing and there are millions of different apple pie/tart/slice/cake/torts/jelly/trifle recipes.

So I decided that I would investiagte and find a killer recipe that ticks all the boxes..I am told this cake tastes exactly like Apple Pie but as a cake…

 

Ingredients:

  • 4 granny smith apples
  • 260g plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 150g white sugar
  • 150g butter
  • 4 eggs

Glaze:

  • 50g water
  • 50g white sugar
  • 1 tsp ground cinnamon

 

Method:

  1. Preheat the oven to 180c and line a 25cm cake tin with baking paper.
  2. Peel the apples. Dice 3 into 1cm cubes. For the 4th apple slice thinly into moon shapes to decorate the cake.
  3. Sift the flour, baking powder, cinnamon and sugar in a bowl.
  4. Add the diced apple to the bowl and mix with dry ingredients well.
  5. Add the softened butter and eggs until all ingredients are well combined.
  6. Pour into cake tin.
  7. Place the sliced apple in a fan shape on top of the batter.
  8. Bake for 60 minutes or until a skew inserted in the cake comes out clean.
  9. Cool the cake in the tin for 10 minutes, then transfer onto a cooling rack.
  10. Make the glaze by combining the ingredients together in a small pan on low and stir until the sugar dissolves. Turn up heat to medium until the glaze thickens to half the measure.
  11. Using a pastry-brush brush the apples on top of the cake with the glaze.

 

Notes:

  • The reason you need to make sure you mix the dry ingredients with the diced apple is because covering the apple in flour will ensure the apple does not sink to the bottom.
  • As the apple is diced so finely after cooking the pieces themselves break down, making the cake smooth in texture and apple intenseness in every bite. If you would like to actually have apple pieces in the cake you will need to dice into 2cm sizes.
  • 150g sugar may not seem like that much for a full cake, however as apple has natural sugar they bring this into the cake (that is if you have nice tasty apples and not apple on the sour ‘to ripe’ side).
  • Don’t try to make the glaze in the microwave. I am all for time saving and making things easier but this will only make a water like glaze texture not a syrupy one.
  • This cake does not need icing (that would not work at all), if you want something to eat this with ice-cream or a dollop of cream would go down a treat. This would also be perfect for people that don’t have as much as a sweet tooth as it will dull down the sweetness.

 

Swedish Apple Cake recipe

The ingredients

Swedish Apple Cake recipe

Step 2. Dies apple

Swedish Apple Cake recipe

Step 7.

Swedish Apple Cake recipe

Step 9.

 

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