Tuesday, December 14, 2010

Mjuk Pepparkakor

Hey Rachel

Long ago and far away, I was, as you know, married to someone else. We were good people, just not good for each other. But a happy side note to that short-lived relationship were the Swedish recipes from his mother, who was a wonderful baker. At Christmas time in particular, she made certain Swedish treats. Her pepparkakor (paper-thin gingersnaps) were made in shapes for each child (she was quite artistic). I remember one Christmas when mine was shaped like a horse. I have never even attempted that for you all. Cookie cutters have worked just fine for the pepparkakor thank you.

But even better than the pepparkakor was the mjuk pepparkakor — basically Swedish gingerbread — a recipe that has attained superstar status in our family ever since you all took your first bite and one that has never failed to elicit rave reviews from anyone who ever put a bite in his or her mouth. I've had many ask for the recipe over the years, but only you have been lucky enough to receive it.

Now, I'm throwing it out there to the blogosphere. Make this. I guarantee you will love it, as will anyone who ever takes a bite. God Jul to all and to Jenny, tack sa mycket, for originally sharing this recipe.

Mjuk Pepperkakor
makes two loaves...which is a good start


1 3/4 sticks melted butter
4 eggs
4 deciliters brown sugar (I use a liquid measuring cup for all — yes, dry ingredients too — and actually use the milliliter lines; so 4 dl is actually 400 ml on my cup. Don't try to convert to metric, folks. Just use the liquid measuring cup and the ML lines and you'll be fine)
4 deciliters white sugar
7 deciliters flour (or 700 ml)
5 teaspoons cinnamon
2 teaspoons cloves
1 3/4 teaspoons ginger
3 teaspoons baking powder
3 deciliters heavy cream

Heat oven to 375 degrees.
You must use two bowls and follow these directions to a tee. Believe me, I have tried doing my normal who really cares if they say mix in different bowls etc and it has not fared well. I am now a convert--for this recipe anyway.

In one bowl combine the eggs and sugars.

In a separate bowl combine the flour, spices and baking powder.

Add the butter to the sugar bowl and mix. Then add the flour and cream alternately, about half at a time, mixing well in between.

Grease two loaf pans. Pour the mixture into the two pans. Bake for 45 minutes. Then, place some aluminum foil on top of the loaves because they will be brown but not quite done. Bake for another 5-10 minutes until a toothpick comes out clean. Freezes well.


  1. OK--after realizing that the recipe meant deciliters, not decAliters, here's the conversion: 3 dl cream = 10 ounces; 4 dl sugar = 1.69 cups; 7 dl flour = 2.96 cups.

    There are lots of conversion utilities online, and I compared a couple to get my results. Now I hope it all works!

  2. I was lucky enough to get a mjuk pepparkakor from the author of this blog, the lovely Janet Reynolds, earlier in the week.
    Not being a big dessert person I was a bit dubious but being the polite people person I am had a slice. I had a second piece later and suffice it to say it is now gone!
    I can't pronounce it and don't really know what a deciliter is but it sure will be worth it if you bakers give a go.
    Thanks Janet.

  3. Sandi
    I knew I could count on you to do the math for us all. As soon as I told you I used a liquid measuring cup for DRY items, I knew that wasn't going to cut it.

    On behalf of all the math phobic people out there, thank you thank you for doing this conversion.