Traditional Swedish Pepparkakor Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 31, 2013
Just tried this recipe a couple of days ago and loved it! The best I've ever tried and it's proof to me that homemade is far better than any store bought version...yes, and in some cases, even small bakery batches. I made a few variations and it looks and tastes like the experimentation went well. First, I used used butter which I believe is much better than margarine. It adds taste and texture that you can tell lacks in store bought types. 2nd, I substituted 3/4 cup of white flour for whole wheat unbleached flour. I think this allowed me to reduce refrigeration time to 15-20 min. Not to mention, it added a bit of a healthiness to the recipe. Also, I used 1 cup of sucanat , 1 cup of natural (unbleached) granulated sugar and brown rice syrup to substitute the sugar items in the recipe. The finished product is crispy, pleasantly spiced, tasty, buttery, and fantastic compliment with tea, Indian Chai, milk, coffee.... You name it! For the most part a lot of these ingredients were substituted because I don't normally use them in my baking. The results came out so well, I think I will continue makIng them this way. Well, happy experimentation and happy baking!
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Reviewed: Mar. 5, 2013
This recipy tasted just like the ready made Pappakakor i tasted in Stockholm. I am glad I can bake it home now
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Cooking Level: Expert

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Reviewed: Dec. 21, 2011
This recipe is great - very close to my family's recipe for these cookies. I would suggest using margarine instead of butter - the dough rolls out much more easily especially when the dough is cold. That way you don't need to add all the extra corn syrup. I also like to double the spices, especially the cardamom. You can sprinkle the cookies with colored sugar prior to baking to make them more festive (my stepson loves to decorate them with colored sugar).
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Reviewed: Dec. 21, 2009
I followed this recipe to the letter and had no problems with it. The dough is super hard out of the fridge but I worked it a bit with my hands then rolled it out just fine. A lot of flour helped in making it roll out super thin and I didn't have any problems with crumbling until it started to warm up. They were exactly the cookies I was looking for. I only gave it 4 stars because if I make it again, I will definately double the spices. I like my spice cookies to be really strong and these are pretty mild as is.
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Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA
Living In: Vancouver, Washington, USA

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Reviewed: Jan. 7, 2009
5 stars for flavor, but 1 star for difficulty. As other reviewers noted, it was really difficult to roll out since it was sandy in texture. I could roll it with great effort (after it was at room temp - no way right out of the refrigerator) and could only get 1 or 2 cookies cut out of it because the rest was so crumbly. I tried adding more corn syrup after re-reading the reviews which did help the dough stick together better, however, it was extremely hard to mix it in! My arms were exhausted and it was too much for my Kitchen Aid mixer!
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Reviewed: Dec. 10, 2008
This recipe needed some tweaking. There was not near enough corn syrup to get the dough to stick--it was "sandy". I added about 2/3 cup and that was adequate, but from looking at other recipes I think you could add closer to 3/4 to 1C and still be fine. My spice additions were at least doubled and I used as follows: 2 tsp cloves, 1T cinnamon, 2tsp Cardamom, 1T ginger, and I will add more Ginger next time as I like them zingy. WITH those changes, it was a good recipe.
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Reviewed: Apr. 15, 2008
if you like Anna's Ginger thins, this is the closest I have found to them. Lovely and delicious. Definitely a keeper.
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