Ginger Thins
Ginger Thins
These biscuits, called pepparkakor in Sweden, are popular at Christmas but they are good any time of year.
Ingredients
Serves: 60
- 250g butter
- 1 1/2 cups (330g) white sugar
- 3 tablespoons light golden syrup
- 2 eggs
- 3 cups (375g) plain flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
Directions
Preparation:15min ›
Cook:10min ›
Extra time:2hours chilling ›
Ready in:2hours25min
- Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle and wrap in waxed paper. Refrigerate at least 2 hours.
- Preheat oven to 180 degrees C. Roll the dough out onto a lightly-floured surface to about 1 cm thickness. Cut the dough using a star-shaped biscuit cutter. Place biscuits 3cm apart on ungreased baking trays.
- Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
21
I got only 38 cookies from this recipe. My cookie cutter must be twice the size. Over all the cookies came out good. - 03 Oct 2009 (Review from Allrecipes USA and Canada)
18
These cookies were simple and quick to put together. The taste was light and sweet, but did not feed 60. - 22 Apr 2009 (Review from Allrecipes USA and Canada)
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