Oh snap! Gingersnaps and pepparkakor

Vi komma, vi komma, från Pepparkakeland...
Three little guys (gubbar) marching from gingerbread land... this little song is just one way that gingersnaps show up in Swedish culture, especially around the holidays.  We made our pepparkakor today.  So fun!  I let the kids mess around with theirs, debasing them with icing and sprinkles, and using any shape that they chose.  My son made a mindcraft man, and my daughter lots of broken hearts (glimpse into the future?) ;-)  At any rate, we all had fun but once things settled down I shooed them out, and made some my way.
Just simple cookies with an almond in the middle and using gingerbread shapes from home.  I love the horses and the pigs.  I read that in the Middle Ages anyone with a pig was considered well off, and so it represents wealth.  The horses remind me of "Dala höstar" (see more here), and the stars and hearts are also typical.  Plus of course the "gubbar" or guys. And some ladies too.  Yum it smells good around here now!  This recipe is off the Sweden site.  My greatgrandmother's recipe was richer, it used cream, but I'm sure this one is quite delicious.  Let me know if you try it will you?  Tack!
Swedish tradition says that if you break a perpperkaka into three pieces that you will have good luck.
picture by madebymary.se


Swedish Gingersnaps Ingredients

200 g (7 oz) brown sugar
200 g (7 oz) white sugar
200 g (7 oz) dark corn syrup
150 ml (¾ cup) water
300 g (10 oz) butter
2 tbs ground cinnamon
2 tbs ground ginger
2 tbs ground cloves
1 tbs baking soda
0.9–1 kg (2−2¼ lb) flour

Preparation

To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt. Stir and let cool slightly, then blend in the spices and baking soda. Then mix in the flour to a smooth consistency. Sprinkle a little flour on top and put the dough out to cool, preferably overnight. Take the dough and knead it smooth on a baking table, adding more flour if desired. Roll it thin and cut into shapes, using the desired cookie cutters. Bake in the oven (180°C/350°F) for 8–10 minutes. Let the gingersnaps cool on the baking sheet.

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