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Swedish Gingersnaps (Pepparkaron)

Ingredients

350 grams (12 oz.) butter
450 ml (2 cups) sugar
200 ml (1 cup) dark corn syrup
1 1/2 tablespoons ginger
1 1/2 tablespoons cardamom
1 1/2 tablespoons cinnamon
1 tablespoon cloves
300 ml (1 1/2 cups) whipping cream
1 tablespoon baking soda
900 grams (9 cups) sifted all-purpose flour

Preparation

Cream the butter together with the sugar, syrup and spices. Add the cream whipped to a soft foam. Mix the baking soda with half of the flour and to the batter. Gradually add the remaining flour. Turn the dough onto a lightly floured surface and knead until smooth. Return the dough to the bowl, cover and refrigerate overnight.

Preheat oven to 200°C (400°F). Roll out a little dough at a time directly on a large baking sheet with a nonstick finish. Roll the dough as thin as possible and cut with desired biscuit cutters into rounds, hearts, stars, pigs or other figures. Remove excess dough from the baking sheet. Bake for 5 minutes, or until beautifully brown. Set the baking sheet on a wire rack; remove the biscuits when coll.

If desired, decorate the biscuits with white icing. Beat together 400 ml (2 cups) powdered sugar, 1 egg white and 1 teaspoon white vinegar. Fill an icing tube, or paper cone with fine opening, with the icing and garnish the biscuits. Or decorate with blanched almonds before baking.

Makes 300 to 400 gingersnaps.

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