Piparkökur

Ingredients for 1 servings:

• 25 g butter
• ½ dl syrup, light, or honey
• ½ dl sugar
• ½ dl sugar, brown (Icelandic puðursykur), if necessary, regular brown sugar will do, but then only 0.25dl
• ½ dl cream
• 1 tsp, heaped cinnamon
• 1 tsp, sautéed ginger
• 1 pinch of clove powder
• 1 pinch of cardamom
• Gingerbread spice, amount to taste
• 1 tsp, heaped baking soda, or baking powder
• 3.3 dl flour
• n. B. Candy(s) (fruit)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Gingerbread – Icelandic Christmas cookies

This amount of dough is enough for about 3 baking sheets. Heat the butter, syrup, and sugar in a saucepan until smooth, but do not boil. Stir in the spices, remove the pan from the heat, and stir in the cream. Mix the flour with the baking powder and knead it into the mixture. It’s best to let the dough cool down before serving, as it is very sticky when warm. Roll out the cooled dough thinly on a sheet of baking paper. You should definitely use baking paper here, as the dough will still stick very well to a floured surface. Cut out cookies and bake at 200°C for about 5 minutes. You can also use the cookies as Christmas tree decorations, but then you’ll need to poke holes in them with a drinking straw before baking. If you like, you can also decorate the gingerbread with a candy window: To make this, crush colored fruit candies (raspberry candies) in a freezer bag using a meat tenderizer. Cut a small shape out of the center of the unbaked cookies and place some candy pieces inside. The candy will melt during baking, forming a sugar window. For cookies with a candy window, be sure to use parchment paper and only remove the cookies from the baking sheet after they have cooled and the sugar has solidified again.