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Skanska pepparkakor (Gingerbread from Skane)

Submitted by Eihdos

Ingredients

6 tbsp butter
1 1/2 cups molasses
1 egg
2 1/2 tbsp spices - I use cloves, cinnamon, ginger, cardamom, and a little bit of allspice
1 tbsp baking soda
|4 cups, or slightly less, flour

Directions

Melt the butter together with the syrup. Let cool. Stir in the egg and the spices. Sift in flour mixed with baking soda. Leave the dough in the fridge to rest for 24 hours.

Set oven to 350 degrees. Roll out the dough to 1/8 inch thickness. Cut into round cookies with a diameter of around three inches. Bake for eight to ten minutes.

Yields around 75 pieces of soft gingerbread. Eat at once, with butter or blue cheese.

(The dough can be refrigerated for up to a week. Only make as many cookies as you can eat straight away. Like scones, they become dry and boring quickly. I think you could probably freeze the dough, but I've never tried it, so don't take my word for it.)