This is my entry to Sugar High Friday’s and Is my blog burning’s joint virtual cookie swap. Jennifer and Alberto have asked all food bloggers to share their favourite cookie recipes, creating a big virtual cookie swap. I want to share two recipes, both tried this week but already loved. The first one is ordinary Pepparkakor (Swedish Gingerbread Biscuits) which I baked today and the second one is Sunflower Seed Cookies which I made a few days ago. It was my first time baking Pepparkakor from scratch, and it was so much easier than I thought. Yesterday I prepared the dough and today I baked the cookies. The recipe is simple and you get an immense amount of delicious cookies, perfect now when Christmas is approaching. The Sunflower Seed Cookies are just delicious and they are so easy to bake. The cookies are chewy with a light taste of caramel; delicious delicious! Bake them now, you won’t be dissapointed!
200 ml water
200 ml golden syrop
425 gr brown sugar
250 gr butter
2 tsp baking soda
1 tbsp ground cloves
1,5 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground cardamom
1 tsp ground Seville orange/bitter orange/pomerans (can be omitted if you don’t have it)
1 kg wheat flour
Bring the water, syrup and sugar to boil. Pour the mixture over the butter and let everything dissolve. Add the remaining ingredients. At this point the dough is very sticky, but it’s supposed to be like that. Let the dough rest in the fridge overnight.
The next day you take as much dough as you need and roll it out on a floured surface. Cut out cookies and then bake in the oven at 175 degrees Celsius for about 8 minutes. Repeat, repeat and repeat as the dough will never end… :-) I made quite a lot cookies today, but I still have an enormous amount of dough left in the fridge so now you now what I will do tomorrow….
When the cookies are cool, you can decorate them with icing sugar and a small small amount of water and a smaller amount of lemon juice (to keep everything white and nice).
Sunflower Seed Cookies
(adapted from Två Systrars Söta by Lisa Eisenman and Monica Eisenman)
makes about 17 cookies
200 gram room temperatured butter
250 ml caster sugar
4 tbsp golden syrup
250 ml wheat flour
200 ml whole wheat flour (grahamsmjöl)
1 tsp baking powder
2 tbsp vanilla sugar
150 ml Sunflower Seeds
Heat the oven to 175 degrees Celsius. Combine butter and sugar until white and fluffy. Add the syrup. Combine the dry ingredients and mix everything until you have a flexible dough.
Divide the dough into 3 equal parts. On a floured surface, roll out every part of the dough to a length almost as long as your baking sheet. Transfer the 3 lengths to your baking sheet, leave space between them as they will expand. Sprinkle some extra sunflower seeds on the lengths and then flatten them slightly. Bake in the oven for 15 minutes. When a bit cooled, cut the lengths into diagonal cookies. Transfer to a wire rack and let cool completely.