Ingredients (50):
Cookies:
1 dl sugar
0.5 dl treacle
0.5 dl water
60 g butter
0.5 g saffron*
0.5 tbsp baking powder
3.5 dl wheat flour (ad a bit more i needed)
*(If you want to do regular “pepparkaka” or “ginger snap cookies” change the saffron to: 0,5 tbsp cinnamon, 1 tsp cardamom, 1 tsp clove, 1 tsp ginger )
Icing:
4 dl icing sugar
1 egg white
0.5 tsp lemon
food dye
How to:
In a small saucepan add the sugar, treacle and water and turn it to boil then remove from the stove. Put the butter and all the spices in a bowl and pour the sugar-treacle syrup over it and blend until the butter has blended and let it cool for a bit.
Mix the flour with the baking powder and gradually add it to the syrup and with the help of a wooden spoon mix it until it becomes a nice dough. Then let it rest in the fridge for 1-2 day before making the cookies.
Making the cookies:
Turn the oven to 200 C.
Roll it out on a floured board and cut out pieces with some fun cookie cutters. Line a baking sheet with parchment paper and put the cookies on to it. Put it in the oven and let it bake for 4-6 minutes. Watch it constantly to make sure not to burn them.
Icing:
Mix all the ingredients and dived into as many bowls as you will need colors. Put the icing into icing bags and after the cookies have cooled down decorate them with the icing.