Merry Christmas & Happy New Year!

This year Wei decided to personalise her christmas gifts. Dug out a recipe for pepparkakor biscuits that she "koped" from IKEA last year and made her friends some colourful rice-sprinkled spiced biscuits. Created a mix of other flavours by adding some candy cane mint and chocolate chip too.

See recipe after the break.

Note from Wei: Frankly I found the spices too strong so it was good to mix it up with some chocolate. Or cut the spice, up to you!

Pepparkakor (Swedish Gingersnap) 
From IKEA

Ingredients:
Sugar        1 1/4 cup
Water       1/2 cup
Molasses  1/4 cup
Ground Cinnamon 1 1/2 teaspoon
Ground Ginger 1 1/2 teaspoon
Ground Cloves 1 1/2 teaspoon
Butter 3/4 cup
White Flour 4 1/2 cups
Baking Soda 2 teaspoon
Brandy (optional)
Coloured rice, crushed candy cane mint, chocolate chips (optional)

Method:

1. Preheat oven to 200degC, prepare cookie sheets. 
2. Bring sugar, water, molasses and spices to a boil. Let mixture cool.
3. Add butter or margarine little by little (and brandy, if used). Stir vigorously.
4. Add flour mixed with baking soda. Work the dough quickly and let it rest in the refrigerator overnight.
5. Roll out the dough to a thickness of 1-2mm. Add up to 1/4 cup of water if dough is too dry. (Tip: do this on non-stick paper)
6. Cut into shapes with cookie cutters and carefully remove the remaining dough. Repeat until no dough remains.If you want to add colour or flavour to your biscuits, add coloured rice, chocolate chip or crushed candy cane mint like I did at this stage.  
7. Bake in oven for 5-8 minutes (Tip: watch them closely, they get burnt easily!)
8. Let the gingersnaps dry and cool for an hour or so before storing in airtight containers. Serve as it is or decorate with icing if you like!