Recipe - Pepperkaker

100 ml Sugar syrup [corn syrup will
work; for those in the us]
150 g Sugar
150 g Butter
100 ml Whipping cream
One half teaspoon Cloves
One half teaspoon Ginger
One half (up to)
1 teaspoon Pepper
2 teaspoon Cinnamon
1 teaspoon Baking powder
400 g Flour

Cook syrup, sugar and butter together over low heat until the butter melts.
Stir until the crystals of the sugar are gone, and allow to cool. Stir in
the cream. Mix the spices, baking powder and most of the flour into the
mixture. Stir the dough together and sprinkle the rest of the flour over.
Let the dough sit in a cool place until the next day. The best place is a
cold room or the basement; if you put it in the refrigerator, take it out a
few hours before baking. Knead the dough a bit until it is elastic.

Roll out to about 34 mm thick. Cut with cookie cutters. Large shapes
should be pricked here and there with a fork so they hold their shape
during baking. Bake at 175C for about 10 min.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

LET DOUGH STAND OVERNIGHT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.