Pepparkakor Make Jinger Happy

Even though it’s not the first thing that I’ve made and photographed since moving back to the house in New Orleans, I thought that it would be fitting to open up with a ginger-themed cookie.

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People always give me bags of gingersnaps and candied ginger and ginger tea for presents (especially Christmas), and I always feel bad because I’m not a big fan.  I know that it’s ironic (or whatever word would be used to describe a situation where you don’t like a food that is very similar to your given name…I doubt that there is a proper descriptive term for that) for me to not like ginger, but it’s just weird to me.  It’s a bit overwhelming and too savory for my tastes, but there is one exception to this rule.

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A few years ago, a friend bought me a huge container of pepparkakor from Cost Plus World Market for a Christmas present, and I was hooked from the first bite.  Pepparkakor are thin Danish gingersnaps, and the best kinds are super thin and crispy and ridiculously spicy.

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I decided a long time ago that I needed to learn to make them for myself so that they could be a more constant presence in my life, but never found a recipe that seemed worth the effort.  Recently, after secretly stalking one of my favorite blogs, Tea & Cookies, through her archives, I found a pepparkakor recipe that looked delicious, and my fate was sealed.

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The recipe is here for interested parties (Do it. Just do it. Make a big mess.). It’s a decent amount of work, and it’s really important to keep the dough cold and use flour liberally to keep it from sticking while you’re rolling out the dough. I feel like my body temperature must be oven-like because I only had 3 minutes top before the dough was getting tragically sticky.

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My countertop and my hands and the fridge handle and the oven handle and my apron are thoroughly coated in flour, but I think it’s worth it. I’m waiting for a cold glass of milk this afternoon to really enjoy these, but I may have tasted one right out of the oven and declared it delicious.

These aren’t quite as sweet and crispy as I want, but the spice and molasses is just right. I think that I need to just get more adventurous and roll out that dough as thin as possible to really get that effect that I want. I also shied away from the salt sprinkle on top (which is weird for me because usually sweet & salty is my jam, yo), but I think it would have been the way to go.

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It’s not like anyone’s going to have to twist my arm to make these again. I’ve got plenty of time to perfect these for Christmas.

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2 thoughts on “Pepparkakor Make Jinger Happy

  1. Pingback: Avoid Baking Shame with Tabouleh Salad | jingersnaps

  2. Pingback: Adventures in Gingerbread – Part One | jingersnaps

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