Annas Original Pepparkakor (Gingerbread Cookies) 2 x300g

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After quite a bit of research, it turns out achieving the signature snap in this Christmas cookie favourite is a challenge. There are online stories of bakers making dozens of batches with varying degrees of ingredients, still unable to claimvictoryover the elusive and unique texture. Settle down on a comfy arm chair in the evening with half a dozen pepparkakor, a glass of cold milk and a good read. I’m sold. Have you ever madepepparkakor and if so, how did it go? What’s your favourite type of Christmas cookie? Would you use gingerbread men cutters for this, or another shape? If you’ve tried making these ginger things, let me know in the comments below! The company was founded by the sisters Anna and Emma Karlsson in 1929 and has been owned by the Mattsson family since 1963. The company was appointed Purveyor to the Royal Court of Sweden ( kunglig hovleverantör) in 2002. [ citation needed] Bake at 350 degrees F in the middle of the oven then cool completely before serving. Store in an airtight container.

And if you don’t feel inspired to make these at home but still want to give the flavors a try? Well I saw that Ikea sells them too which has increased the cookie’s popularity in the United States. I am confident that this version tastes better but I’ll leave it up to you to decide.

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Using a stand mixer or an electric hand mixer, beat together coconut oil, granulated sugar and brown sugar until thoroughly combined. Carefully lift each biscuit and place on your baking trays – leave a slight gap between each as they do expand slightly. You will fit about twenty per baking tray. Gather up the remaining dough and join with the rest of the mass. Break off another portion and repeat the process until all your dough is used up. Pepparkakor is also known as make-a-wish biscuits. There is a small game played with Pepparkakor that has survived the centuries, you place a biscuit on the palm of your hand and press it in the middle. If the biscuit breaks into three pieces, you can make a silent wish for something you want to come real. Certifications Find sources: "Anna's Swedish Thins"– news · newspapers · books · scholar · JSTOR ( March 2010) ( Learn how and when to remove this template message) Add the dry mixture all at once and beat until well combined. It'll be very crumbly and dry. Use your hands to combine it and bring it together into a dough. Form into a disc and wrap with plastic wrap. Refrigerate for at least 2 hours or until very firm.

Ginger, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin)( Cereals containing gluten ), Cinnamon, Salt, sugar, vegetable oils (palm*, rapeseed, coconut), sugar syrup, raising agent (sodium hydrogen carbonate), *Palm oil from sustainable and certified plantations Roll out the dough on a floured surface, make shapes with your favorite cookie cutter, then place on cookie sheets. Or place rounds of cookie dough on prepared baking sheets covered with parchment paper. The story of Annas Pepparkakar began in 1929 when sisters Emma and Anna opened their bakery. To this day their gingerbread thins are an essential part of Christmas for Scandinavians everywhere. With lots of warming, seasonal spices, sweetness and crisp they are just perfect – try serving them with a bit of blue cheese and glögg – Scandi mulled wine – for a traditional, delicious treat. Mix the dry ingredients of flour, baking soda, salt, and spices together in a large bowl and set aside the flour mixture.It’s the classic Annas Pepparkakor that has spread happiness for generations: as much the obvious choice for parties and traditional festivities – as for a moment’s enjoyment at any time

If you’ve ever stepped into a supermarket in Sweden (the food section in your local Ikea will provide the next best alternative) you may know about pepparkakor. They’re a much loved Christmas cookie, but I like to enjoy them all year. Lower the heat to medium-low and continue to cook, swirling the pan frequently, until the foaming subsides and the butter is just beginning to brown. Turn off the heat. The ginger thins are available in supermarkets all over Sweden, exported to other countries in Europe, Middle East, and North America. In North America, from 2002 to 2011, the company Anna's of North America had a bakery in High River, 50 kilometres (31mi) south of Calgary in Alberta, Canada, and sold the biscuits under the brand name Anna's Swedish Thins. [2] Production was extended to various flavours beside the traditional Swedish ginger flavour, including orange and blueberry. IMPORTANT NOTICE – PLEASE NOTE this is a very fragile product that is highly likely to break during transport. We recommend getting a refill of biscuits if it is for a present – we are unable to guarantee the state of the biscuits when they arrive.

They’re not like any other cookie I’ve encountered – incredibly light and completely void of moisture lending to their unmistakable crispness. And those who did get a chance to dip in a paw before I managed to scoff the contents of both boxes thoroughly enjoyed them for the same reasons. Ingredients: Wheat flour, sugar, vegetable oils (palm, rapeseed, coconut), syrup, salt, raising agent (sodium hydrogen carbonate), cinnamon, ginger, cloves. May contain traces of Almonds.