SWEDISH GINGER SNAPS (PEPPARKAKOR)
A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!
Provided by Kristi
Categories Fika
Time 25m
Number Of Ingredients 11
Steps:
- Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
- Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
- Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
- Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
- Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
- Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.
Nutrition Facts : Calories 43 kcal, Sugar 4 g, Sodium 52 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 7 mg, ServingSize 1 serving
SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
GINGERSNAP SWEDISH MEATBALLS
There are alot of swedish meatball recipes but none of them are made with gingersnaps. These are from a garage sale recipe box that my mother picked up. I have not tried yet but am posting here to save so I can try. Hope if you try them you enjoy them. Shirley
Provided by Shirl
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
- In large bowl, combine crushed gingersnaps with milk and egg.
- Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
- Refrigerate, covered for one hour.
- With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
- Preheat oven to 325.
- In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
- Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
- Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
- Gradually stir in beef broth and bring mixture to boil, stirring constantly.
- Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
- Pour over meatballs and bake covered one hour.
- Garnish with parsley and serve with noodles.
GINGERSNAP MEATBALLS
The unusual and very tasty sauce for these meatballs contains crushed gingersnaps. This is a scaled down adaptation of a recipe that I found in one of my Taste Of Home magazines. I think it is good served with macaroni and cheese and a crisp salad.
Provided by Harley Seashell Pri
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first five ingredients.
- Shape into meatballs any size you choose.
- Brown the meatballs in a little vegetable oil.
- Transfer to a baking dish.
- Combine the rest of the ingredients for the sauce.
- Bring to a boil in a sauce pan.
- Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.
SWEDISH GINGERSNAPS
I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.
Provided by Charmie777
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar; add eggs and molasses.
- Stir in spices and soda.
- Mix in flour.
- Roll into balls the size of walnuts and then in sugar.
- Place 2-inches apart on cookie sheets.
- Bake in 350° oven for 10-11 minutes until golden brown.
Nutrition Facts : Calories 121.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 146.4, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.4
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4
SWEDISH ORANGE GINGERSNAPS
I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.
Provided by lauralie41
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
- Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
- Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8
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PEPPARKAKOR (SWEDISH GINGERSNAPS) - HäLSA NUTRITION
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Reviews 6Category Dessert, FikaCuisine SwedishEstimated Reading Time 5 mins
- Add all the ingredients, except about 1 cup of the flour, to the bowl of a large standing mixer. (Note, unless you have a professional size mixer, mix together 1/2 batch at a time so that you don't overwork the mixer). Mix on low to medium speed until well combined.
- Empty the dough onto a work surface and add the last bit of flour. Form into a ball and wrap with plastic wrap. Place in the refrigerator for at least one night.
25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-02-04Category Recipe Roundup
- Easy Homemade Ikea Swedish Meatball Recipe. I was thrilled to see my friend making meatballs at home. If they’re great anywhere, it’s in Sweden! Not only are they a great mixture of pork and beef, but they have potato and onion in the mix and Worcestershire sauce in the gravy.
- Pepparkakor (Swedish Ginger Cookies) Mostly served around the holidays but a pleasant little cookie year-round, this recipe uses dark corn syrup for a depth of flavor you won’t get without it.
- Swedish Cream Recipe. This can only be described as a dream. If creme brulee and panna cotta got together, his would be the result. Want to save this recipe?
- Swedish Apple Pie. This decadent pie is almost like an apple cobbler. Rather than a layer of pastry, you’ll need to make the topping and spoon it over your apple filling.
- Swedish Potato Pancakes (Raggmunk) These can be served as a simple snack or as a side to some chicken or tender meatballs. Either way, they’re crunchy, salty, and irresistible.
- Swedish Rye Bread (Limpa) Much like other European countries, the Swedes like their bread dark and full of rich flavor. This recipe is slightly different, with it being a little sweet.
- Swedish Blueberry Soup. It took me a minute to get my head around this one, but if we can eat gazpacho at lunch, why not blueberry soup for breakfast?
- Swedish Lingonberry Sauce. My first experience with lingonberry sauce was with those meatballs my friend made. She made it herself, from scratch, thank you very much!
- Crispy Hasselback Potatoes with Rosemary and Garlic. If you’re going to try anything on this list, pick this! Originally from a small tavern in Sweden, these potatoes are crispy, tender, and so good.
- Swedish Pancakes. You’ll find these very similar to crepes. Thin, sweet, and delicate, they are a great little snack or dessert with the right toppings.
GRANDMA PRUDY'S CLASSIC GINGERSNAPS - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (6)Total Time 22 minsCategory DessertCalories 134 per serving
- Beat the butter in a large bowl or stand mixer until fluffy, about 1-2 minutes.Add sugar and beat thoroughly.Add the molasses and egg and beat well, scraping sides.Add the flour but don't mix it in.Form a well in the center of the flour and add the baking soda, salt, cinnamon, ginger, and cloves.
- Use a teaspoon to stir it into the flour. (You can totally do the dry ingredients in a separate bowl if you want.
- Make sure the flour is incorporated and then stop.Chill the dough for about an hour, or several days if you like.Preheat the oven to 350 degrees F.
TOP 10 FOODS TO TRY IN SWEDEN - BBC GOOD FOOD
From bbcgoodfood.com
- Kanelbulle. If Sweden had a national food, it would, without doubt, be the cinnamon bun. It’s hard to avoid these delicious spiced rolls, which can be found in every café, bakery and food shop around the country –simply follow the scent of them baking.
- Filmjölk. Navigating Swedish dairy products can be confusing to visitors, with a baffling array of similar-looking cartons on offer at breakfast. There’s minimjölk, which has almost no fat content; old-fashioned gammaldags mjölk, which is creamy and unhomogenised; and latte art milk, which as the name suggests is specifically for hot, frothy drinks.
- Oat milk latte. Many Swedes are extremely health-conscious. Should you strike up a conversation with a local, it probably won’t be long before they're regaling you with tales of their latest fitness or outdoor pursuits.
- Toast Skagen. Sweden’s more luxurious version of a prawn cocktail is made from peeled prawns mixed with mayonnaise, dill and lemon, topped with fish roe and served on crisp, sautéed bread.
- Foraged berries. Swedes love spending time in the wild and, thanks to allemänsrätten (the right to roam), they can wander freely through the country’s vast forests and plains and along coastlines.
- Herring. The Baltic Sea and North Atlantic Ocean are awash with shoals of herring, and Swedes are pros at cooking, pickling and smoking these small, flavoursome fish.
- Godis (pick 'n' mix) Go into any supermarket, corner shop or newsagent in Sweden and you’ll see a whole aisle devoted to pick 'n' mix. Sweets are a national obsession for young and old, and Saturdays are a dedicated day for indulging thanks to the tradition of lördagsgodis (‘Saturday sweets’), which is derived from a 1950s dental health campaign aimed at helping curb the nation’s sweet tooth.
- Husmanskost. Husmanskost is a style of cooking, roughly translated as 'house owner’s fare', comprising the peasant-style cooking that was meant to sustain you through a long day of manual labour.
- Prinsesstårta. This bright green cake has become a lot more familiar in the UK after playing a starring role in The Great British Bake Off. Prinsesstårta is a domed, layered sponge cake covered in near-fluorescent marzipan and is usually the cake of choice at celebrations such as graduations, retirements and birthdays.
- Lingonberries. These tart berries look a little bit like red blueberries and, due to their high acid content, are great for using in preserves like jam or cordial.
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