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The reviewer gave this recipe 5 stars. This recipe averages a 3.33 star rating.
Reviewed: Dec. 20, 2003
the very best pepparkakor recipe i have found. it rolls very easily. the only thing i would change is the amount of spices - i would almost double everything - the cinnamon, ginger, cloves. i also added some orange zest, which gave it a nice flavor.
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3 users found this review helpful

Reviewer:

KEG18
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Cooking Level: Expert
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The reviewer gave this recipe 2 stars. This recipe averages a 3.33 star rating.
Reviewed: Dec. 16, 2003
I made this recipe because it sounded close to an original I have from a Swedish friend. However, the dough was very hard to work with, it was too wet. The cookies turned out okay, but even though I doubled the spices, they weren't that spicy. I would not make these again. I'm sorry I didn't take the time to convert the recipe from my friend into English measurements!
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Reviewer:

jellymom
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Cooking Level: Expert
Living In: Hutchinson, Minnesota, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 3.33 star rating.
Reviewed: Jan. 24, 2003
5 cups of flour? It seemed like too much. The "dough" was more like sand and you can't roll out sand, as the recipe instructs. Another recipe for pepparkakor calls for 3-1/2 c. flour which seems more in line for the correct amount to add.
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3 users found this review helpful

Reviewer:

JS HAMMER
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The reviewer gave this recipe 2 stars. This recipe averages a 3.33 star rating.
Reviewed: Jan. 24, 2003
I live in Sweden, and gave this recipe to my daughter in the states. She said that they were definately not like the swedish pepparkakor we bake in Sweden. This recipe has less spices and more flour. My daughter said that when she added more of the spices, and less flour that they tasted much better.
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10 users found this review helpful

Reviewer:

KAREN PICHA
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