Traditional Swedish Pepparkakor
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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Dec. 31, 2013