Swedish Ginger Snaps (Pepparkakor)
For these cookies, we needed to balance dark brown and white sugar to get a workable dough that crisped properly. Baking soda helped browning and gave the cookies lift, making them crunchy but not hard. The pepparkakor’s distinctive spice came from ground and fresh ginger, black pepper and cayenne (optional). To avoid rolling out and stamping the dough, we rolled it into balls and used the bottom of a measuring cup to flatten them into rounds. The dough can be made up to two days in advance. The cookies keep for up to a week in an airtight container.
grams (1⅔ cups) all-purpose flour
teaspoon baking soda
01In a large bowl, whisk together the flour and baking soda. In a medium saucepan over medium, combine the butter, both sugars, corn syrup, both gingers, the cinnamon, orange zest, salt, cloves, pepper and cayenne, if using. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
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