Pepparkakor -Swedish ginger cookies - Pink saturday

I have a settle where I keep my spices I use in baking and cooking.

my kitchen is very small, so I "moved" out 

in the living room, in the entrance, near the stairs

everywhere there was a free space to put a cupboard, 

a settle or other kitchen furniture.

some spices are not very easy to find in Italy, 

so the times I have the opportunity to go to Austria, Germany or Sweden

 I buy anything my eager hands touch and what I put my dreamy eyes on :D

the settle has a wonderful perfume inside!

some weeks ago Gokki (daughter n°3) had a very touching idea.

 she proposed to Manfred, her Grand father to continue the tradition of making Christmas cookies as they always had done with Iris.

he was very touched by her thought, and agreed at once.

she also wanted all other cousins to join, 

the 2 in Austria, the 4 in Verona and 1 in Germany even if she is a second grade cousin.

unfortunately, it is a very busy time at school and some of the cousins aren't doing very well,

so in the end just my four kids could go.

so today they have prepared 3kg of doug and

 tomorrow morning they will make a lot of cookies!

we are invited for afternoon tea (and brulè) with Christmas cookies!

Manfred was very nice and brought all Iris's recipe books 

to help us find the recipe she used

to make cookies. one he left to me, I'm very honored even if it hurts a little looking through the book. makes my remember many things

Beverly asks us to tell what our favorite Christmas cookie is.

that's difficult!!

I've chosen one of many, but perhaps this is the one that has followed me from my childhood in Sweden.

Pepparkakor . Swedish ginger cookies

you need:

350gr of sugar

100gr of maple syrup

130gr of water

250gr of butter

700gr of flour

1 tps of ground cinnamon

1 tps of ground ginger

1 tps of ground clove

1 tps baking soda

put to boil the water together with the butter and the sugar. when it is melted add the baking soda and whisk.

in a bowl mix the flour with the spices.

pour the hot mixture over the spicy flour, and mix until it is cooled.

taste the dough and eventually add some more spices if you like, it should prinkle a little

on you tongue.

when it is cooled (it will be rather stichy and fluid) make a ball of it,

cover with plastic foil and let rest for the night in a cool place.

the next day, work the dough very quickly (take small piece and live the rest in the fridge)

it is a little difficult but try not to add flour, cut out cookies and put on a baking tray covered with baking paper (this is difficult! :D)

bake at 225°C for 5-7min

when cooled put in a tin box. if you leave them in a tin box or in a glass jar they will conserve for 20days. if you forget them on a plate in room temperature they will get soft.

remember to stop by at Beverly and visit my other

Pink Saturday blogger Friends.