Can you say pepparkakor three times fast? I sound a little like a parrot when I do. Curious about the name, I Googled it and found that it sounds much nicer when pronounced by a native Swedish speaker than when I attempt it. Here: pepparkakor.
Pepparkakor are peppery gingersnaps. Luckily for me I read this recipe through a week before I was planning to make them, so I knew to save the cardboard from a paper towel roll to use as a mold.
And of course, the all-important freshly ground pepper:
After that, everything came together nicely. I particularly like the way the molasses looks being added to the butter.
Here’s the dough going from mixer (see those ribbons of molasses top left? yum!) to a log ready to be wrapped up and frozen in a cardboard tube. It was hard, wrapping the dough up and leaving it in the freezer overnight before baking any of it! But I was sure it would be worth the wait.
And they were.
One last note; I made granola while my cookie dough was chilling. By chance I’d decided on ginger granola. Pro tip; crumbled pepparkakors make a great addition!