Pepparkakors

Pepparkakors

January 1, 2015

I’ve been eyeballing this recipe since the beginning. They look not too much of anything, just flavourful and textured, and they delivered on all counts. I love how they are a little crunchy, and dark and spicy, and I love how they are unafraid to be undressed. It’s like when I show up at the wine store. I say to the “expert,” can you recommend a wine for me that has personality–something that doesn’t sit on the fence–something that isn’t medium about anything. Can you suggest a wine that I will remember, and wish I had another bottle. This cookie is the bottle of wine I keep asking for; it has personality; it isn’t medium in anyway. Truthfully, they taste just like my Gingerbread Men, except for they have a wee bit more black pepper, which is entirely my fault, since I added an extra ¼ tsp. So, two thumbs up from me on this recipe. I’ll keep it on my Christmas list, since for me, this is a Christmas time cookie.

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Instructions

MAKE THE DOUGH

  • Easy and simple.
A little mise en place.
A little mise en place.
Adding the molasses to the butter and sugar.
Adding the molasses to the butter and sugar.
The texture of the dough after the molasses.
The texture of the dough after the molasses.
The flour almost mixed into butter and sugar with the flat beater blade.
The flour almost mixed into butter and sugar with the flat beater blade.
The cookie dough ready for the fridge.
The cookie dough ready for the fridge.
The dough cut into quarters.
The dough cut into quarters.

SHAPE THE DOUGH INTO LOGS

  • Honestly, I didn’t want to stuff the dough into paper towel rolls, or pvc tubing. It just didn’t sound delicious to me, but I understood that the dough had to be densely packed so it will slice well. I freewheeled it, rolling the dough as evenly as possible. It really helped to freeze them standing up, but I didn’t leave them in the freezer for 8 hours because the cookies were frozen solid after a couple hours (they weren’t very big).
The rolls before they froze.
The rolls before they froze.
  • To ensure the cookies didn’t flatten out, I rolled the log ¼ turn after each cut, and I let my serrated blade do the work. No pushing. It was difficult to get an even cut, but patience and lots of steady breathing got the job done.
The cookies sliced.
The cookies sliced.
Cookies on the tray.
Cookies on the tray.

BAKING THE COOKIES

  • They puffed slightly while in the oven, but cooled flat. Rose said not to let them get too “brittle.” Some of my cookies were a little chewy and some were crunchy. I rather preferred them a bit crunchy, but I don’t know if that’s traditional for this cookie.
Pepparkakors, The Finer Cookie.
Pepparkakors, The Finer Cookie.
  • WHAT ARE THE ALPHA BAKERS? : Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible Each week we post our experiences on our blog sites: our successes, our failures, our likes and dislikes. The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

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