Mamma Sivan’s Pepparkakor or Ginger snap cookies

I have updated this recipe, adding dark brown sugar and more spices. I wanted them to be more spiced and gingery! I hope you enjoy it.

It makes about 100 ea, depending on the cookie cutter size or how thick you roll them out.

140-gram dark sirap, Swedish sugar beetroot syrup - you can quickly get it online at Amazon

180-gram water

200-gram granulated sugar

200 grams of Dark Brown Sugar

1 1/2 Tbls ground ginger

1 1/2 Tbls ground cinnamon

2 tsp ground cloves

300-gram butter unsalted

1 Tbls baking soda

825-gram all-purpose flour

Add the sugar, water, and spices, and bring to a boil. While waiting for it to boil, drink some glogg. I'm just kidding!

Cut the butter into large cubes and add it into a large mixing bowl. This bowl will need to fit in the refrigerator overnight. Pour the boiling mixture over the butter and stir until the butter has dissolved. Mix the baking soda and flour, then pour the warm mixture over the flour/ baking soda mix and stir until no lumps of flour remain. Chill in the refrigerator covered with plastic, roll out, cut with a cookie cutter, and bake in a 400F oven for about 10-12 minutes. The temp might vary due to your oven, but it needs to be hot!

If the cookies last that long, chill them on a rack and store them in a dry cookie jar for a week or so.