These pepparkakors were very easy to make. I decided early in the week that I was going to take as many shortcuts as possible with this recipe or else it would have been a struggle for me to make in as short a block of time as possible.
For starters, I didn’t use a mixer to beat the dough; just a fork. I’ve even got photographic evidence…have a look below:
Here is where things got interesting. As I said, I didn’t have much time for these cookies, so, instead of shaping them, cooling them, then stuffing them into a tube and then some more cooling/freezing I just cooled the dough enough to be able to scoop portions out with my trusty cookie scoop. By the way, I’ve got a friend who very much loathes the word “cookie”…if you are reading this, I’m so sorry.
So, I scooped portions of the dough and rounded them between my palms. It was interesting that the dough didn’t melt on contact; it was in fact, very sturdy.
I then sprinkled the Demerara sugar and into the oven they went. My oven runs hot and even though I baked these at a lower temperature some cookies were definitely on the crunchy side. No matter, they were all delicious. Even the crunchy ones became chewy after a day stored in an (supposedly) airtight container. These were so good! So good that I had too many cookies with my obligatory post-lunch coffee.
Here are my notes:
- I used half golden syrup and half molasses. I have a weakness for golden syrup, that’s all!
- I doubled the quantity of salt. You knew that already, right?
- I used a pinch of ground cloves and substituted the rest with nutmeg. I’m not fond of the intensity of cloves in most dishes. A tiny bit is sufficient for me.
I’m pretty sure that’s it. These cookies were delicious and very moreish! My husband loved them as well. After last week’s experience I wasn’t sure what his unsolicited opinion of them was going to be; he even ate them standing up by the counter…always a good sign.
I’ll be back next week with more of my own unsolicited opinions! Have a great one everyone!