In this recipe video, Aino Lokk—assisted by her sisters Asta and Käbi Lokk and niece Talvi Parming—makes a classic Estonian Christmas treat, piparkoogid (gingersnaps / gingerbread cookies).
(Recipe source: Kokaraamat: Eesti Perenaisele by Else Rabadik, teine täiendatud trükk, väliseesti, 1951)
Recipe
- 400 grams of corn syrup (600 grams if making 1.5 recipe)
- 3 teaspoons of ground cinnamon (4 tsp for 1.5 recipe)
- 3 teaspoons of ground cloves (4 tsp for 1.5 recipe)
- 1.5 teaspoons of ground ginger (2 tsp for 1.5 recipe)
- 1.5 teaspoons of ground cardamom (2 tsp for 1.5 recipe)
- 3 eggs (4 for 1.5 recipe)
- 250 grams of sugar (375 g for 1.5 recipe)
- 1.5 tablespoons of grated orange or lemon peel (2 tbs for 1.5 recipe)
- 400 grams of butter (600 g for 1.5 recipe)
- 1 tablespoon of bicarbonate of soda (1.5 tbs for 1.5 recipe)
- 2 tablespoons of water (2 tbs for 1.5 recipe)
- 800-850 grams of flour (1200 g for 1.5 recipe)
Method of preparation
(Note: Aino is only making half of the recipe in this video. She explains, “Many years ago we increased the amount of spices from the original, so if someone is comparing against the recipe in the book it will be a bit different.”)
In a large saucepan over medium heat, combine and stir the syrup and ground spices until small bubbles appear. Remove the pot from the heat source and let the mixture cool to a lukewarm temperature. Cream the butter and gradually add it into the lukewarm mixture. Beat the eggs with the sugar, then add this to the pot. Mix the soda and water, add this and the grated peel to the mixture in the pot, and stir. Gradually add the flour, combining the dough so that all the flour is incorporated into the mixture.
Let the dough stand overnight (or longer) in a cool place. Allow the dough to warm to room temperature before using it (i.e. take it out of the fridge the night before you plan on making piparkoogid).
On a well-floured surface, roll out batches of dough with a rolling pin, forming thin sheets of dough. Cut out the desired cookie shapes and place them on a cookie sheet. (Optional: brush the cookies with a mixture of 1 egg and 2 tablespoons milk before adding decorations on top.)
Bake in the oven (325 degrees F) until they are beginning to brown on top—about 7 minutes, give or take a minute or two.
Place the cookies on a cooling rack for 8 minutes or so. Store the cookies in tins (lined with wax paper if you prefer). Cookies are best when left to cure for a few weeks.
