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Pepparkaka-Gingerbread Recipe


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Category   Desserts - Breads
Sub Category   None

250 g butter
250 g sugar
c 450-500g flour
1 Tbsp treacle
1 egg
1 Tbsp cinnamon
3/4 Tbsp ground cloves
1 Tbsp ground ginger
Tbsp Bicarbonate of soda

Mix all ingredients together, keeping back some of the flour and work it thoroughly until you have a smooth,slightly shiny and stiff mixture. Refrigerate for at least 2 hours but preferably overnight.
Use the remaining flour when you roll out the dough. Roll it out as thinly as possible for crispy biscuits. Not more than 3 - 4 mm and cut out the shapes. Bake for about 7 minutes in an oven pre-heated to 180C. Cool on a wire rack.
The dough brakes easily so I usually only roll out a small piece at a time. Here in Malta I have noticed they don't stay crispy for very long because of the humidity so try and store them in a dry place until needed. They still taste good though!
When they are cool you can decorate them by piping some icing on them.

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