I love scandinavian baking, and these swedish biscuits are the perfect dessert for Christmas, but I prepare them all the year around during fresh evenings. I served them with a typical italian drink of the winter, that is Vin Brulè: a spicy red wine that is perfect together with the swedish delicacy!
Time of preparation
about one hour + time of rest
25 biscuits more or less
140 gr of rice flour
55 gr of starch
40 gr of 00 flour
35 gr of almond flour
2 teaspoons of ground cinnamon
2 teaspoons of ground ginger
half teaspoon of a mix of cardamom, anise, cinnamon, ginger and
the peel of half an orange and of half a lemon
40 gr of brown sugar
2 spoons of maple syrup
40 gr of butter
40 gr of oil
How did I do
I blended together the flours, the brown sugar, the spices, the baking powder, the orange and lemon peel, the salt, the oil and the cold butter in little pieces until I had crumbles of dough.
I added the egg, the maple syrup and blended until having a compact dough. I wrapped it and let it stand for at least 30 minutes.
I sprinkled the pastry board with the rice flour and flatten the pastry with the rolling pin half a centimeter high. I cut the pepparkakor with my favourite moulds and I put them not too close to each other in a baking tray covered with oven paper.
I reheated the oven at 170 °C, ventilated. I cooked the biscuits for about 15 minutes and let them cool.
In the meantime, I prepared the glace and the Brulé wine. I decorated with a sac à poche, I waited for the glace to become compact and for the wine to cool down a little and…