Pepparkakor

Ingredients for 50 servings:

• 1 dl beet syrup
• 2 dl sugar
• 1 dl water
• 200 g butter
• Cinnamon, Ginger, Clove(s)
• 1 tsp baking soda
• 500 g flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swedish Christmas cookies

Bring the beetroot syrup, sugar, and water to a boil briefly (whisk constantly). Add 200g of butter (whisk constantly). Now you can reduce the heat; it doesn’t need to boil any longer! Add at least (I always add a lot), 2 teaspoons of cinnamon, 2 teaspoons of ginger, 2 teaspoons of cloves, and 1 teaspoon of baking soda (careful, it will start to foam now). Stir in about 500g of flour (maybe less; you’ll have to experiment). The dough should have a fairly firm consistency (you won’t be able to stir it after adding the flour). Add less flour at the beginning and then “knead” a little more as needed. It’s a bit difficult to describe, as the dough always turns out a little different. Roll out the dough on a floured surface and cut out cookies. Bake at 225°C for about 5 minutes. The dough is also great for freezing or preparing the day before.