Swedish gingerbread - Pepparkakor

The first Sunday of Advent...

On Sunday it will be the first Sunday of Advent. This is when we light the first candle of four in our advent candle holder.

The countdown to Christmas has begun. You've got your "lussebullar", now it's time for the next Christmas "must have", pepparkakor.

The Swedish gingerbread is slightly darker than the British version, and tastes less of ginger, and more of allspice I'd say. They are very easy to make and the kids will love cutting out the shapes.
The perfect thing to bring the whole family together, and get into the spirit of Christmas.

PS. The gingerbread will taste extra good if you crank up the volume to some loud cheesy Christmas tunes.
Also, I would like to add that this recipe should come with some sort of warning.... They are addictive... I have already eaten seven, just writing this post.. Well, it is almost Christmas after all..

To make your own:

Gingerbread-pepparkakor app. 100-120

• 2dl granulated sugar
• 3/4 dl water
• 3 tablespoons of golden syrup
• 2 tsp cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 125g butter
•  app. 8 dl of plain flour
• 1 tsp bicarbonate of soda

Let the sugar, water, syrup and spices boil in a pan for a couple of minutes. Keep stirring.

Take the pan of the heat and add the butter. Let it melt in the mixture.

Dissolve the bicarbonate of soda with a little bit of water, and mix with the flour.

Mix it all together and let the dough rest over night.

Heat the oven to 200C

With a rolling pin, try to get the dough fairly thin.
Or do as my adorable baby sister Sara always said when we were kids " I'll make them thick, so I can see which ones are mine", nice try.. . The thinner you make them the crispier they will turn out though.
Cut out shapes with your most "Christmassy" biscuit cutters, and bake in the oven for abut 5 minutes.
The smell from the oven should be heavenly.
Let cool down on a baking rack.

Enjoy!!

METRIC TO U.S. CONVERSIONS

1 deciliter = 3.3814 fluid ounces

1 deciliter = 6.1024 cubic inches
1 deciliter = 20.29 teaspoons
1 deciliter = 6.76 tablespoons
1 deciliter = 27.05 drams
1 deciliter = 0.423 cups
1 deciliter = 0.845 gills
1 deciliter = 0.21134 pints
1 deciliter = 0.10567 quarts
1 liter = 33.814 fluid ounces
1 liter = 61.024 cubic inches
1 liter = 67.6 tablespoons
1 liter = 270.5 drams
1 liter = 4.23 cups
1 liter = 8.45 gills
1 liter = 2.1134 pints
1 liter = 1.0567 quarts
1 liter = 0.26417 gallons
1 liter = 0.029353 firkins

Sankta Lucia

The smell of saffron buns baking in the oven is enough to send any Swede head first into the spirits of Christmas.
Traditionally these are baked to be enjoyed during the lead up to Christmas, Advent, and especially on the 13th of December when we celebrate Saint Lucia.
I found this beautiful film clip on You tube showing a traditional  Swedish Saint Lucia procession.
http://www.youtube.com/watch?v=cw5NmXkXjlY
Saint Lucia is bringing some much needed light on the longest night of the year (according to the legend) and a freshly baked saffron bun and a cup of hot chocolate is bringing some much needed warmth (according to me).

Saffron buns- Lussebullar app.30 buns

• 1g saffron
• 50g yeast (I prefer fresh yeast, but dry works too)
• 150-175g butter 
• 5dl milk
• 1dl sugar
• 1,5l plain flour
• a small pinch of salt
• raisins

Grind the saffron with a tablespoon of sugar, until completely dissolved.
Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
Mix the yeast with a little bit of the fluid, to dissolve it. Add the sugar, salt and most of the flour.
Work it till a soft, smooth dough. Leave to rest for about 30 min under a tea towel.
Work the dough gently and for two big logs. Cut into strips and form into sausage shapes.
Working from both sides at ones roll towards the middle to form a tight S-shape. Place two raisins in the centre of each "curl" (see photo). Leave to rest again for a further 30 min.
Egg wash, to guarantee the most golden lustre. Bake in the oven 225C for 5-10 min.
Enjoy with a cup of coffee or steaming hot chocolate!

Christmas is approching fast..

Christmas recipes coming next week


I have had a little blog-break as you might have noticed. I hope you all have been well and haven't given up on me.
From next week I will start posting mouthwatering Christmas recipes. Gingerbread, Jansson's temptation etc.
Meanwhile, me and the girls are putting our cookie cutters to use, by making this salt dough garland.

                Please drop in and see me next week, and we will get this Christmas party started!!