1/4 cup heavy cream
2/3 cup Swedish light syrup or molasses
1/2 cup sugar
3/4 cup butter, at room temperature
1 egg, at room temperature
1 tablespoon roasted ground ginger
1 tablespoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon ground cardamom
1 teaspoon baking soda
3 cups flour
In a small pot, melt the butter and the syrup together. Allow to cool. Pour into a mixing bowl and add the remaining ingredients. Refrigerate 5 hours or up to overnight. Preheat oven to 350. Line baking sheets with silipats or parchment paper. Roll out the dough onto a floured surface and cut into shapes. Bake for 8 minutes or until brown and crisp. Cool on a wire rack.
My interest in all things Swedish continues with these cookies. When we went to the St. Lucia festival they served these and as part of the performance, the children carried mock pig-shaped pepparkakor, danced and sang a song. I then knew I had to make them! Similar to gingerbread, these crisp cookies are very spicy and fragrant.