Piparkakut Cookies
Our dearest Patsy hailed from Finland; her parents were immigrants who came to the United States many years ago. It’s important to honor those roots, as we all have to remember our humble beginnings. Similar to a gingersnap, this addicting cookie is ideal for the holiday season.
Ingrediënten
yield: 36 (3½-inch [9-cm]-diameter) cookies
- 1¾ cups 233 g cassava flour, plus additional as needed
- 1½ tsp 7 g baking soda
- ½ tsp fine sea salt
- 6 tbsp 120 g blackstrap molasses
- ½ cup 94 g maple sugar
- ½ cup 114 g grass-fed butter
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 large egg beaten and at room temperature
- 1 cup 240 ml ice water
- Organic powdered sugar as needed (optional)
Instructies
- In a small bowl, sift together the cassava flour, baking soda and salt.
- Set the flour mixture aside.
- In a large saucepan over medium heat, whisk together the molasses, maple sugar, butter, cinnamon, ginger and cloves.
- Bring the mixture to a boil, then remove it from the heat.
- Allow the molasses mixture to cool for about 20 minutes, then add the egg.
- Beat the ingredients together with a hand mixer for 60 to 90 seconds, until the mixture is fluffy and lighter in color.
- Add the flour mixture to the molasses-egg mixture and beat the two to combine them.
- Let the dough sit for about 5 minutes, and don’t be alarmed: The dough will be very loose at this point.
- Lay a large piece of plastic wrap on a work surface, and then transfer the dough to the center of the plastic wrap and wrap the dough in the plastic.
- Refrigerate the dough overnight.
- The next day, preheat the oven to 390°F (199°C).
- Prepare two 13 x 18–inch (33 x 45–cm) baking sheets by lining them with parchment paper.
- Cut the dough in half and return one half to the fridge while you work with the first half.
- Lay one 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface and generously dust with additional cassava flour.
- Place the dough in the center of the parchment paper.
- Dust it with a little more cassava flour and lay an additional piece of parchment paper of the same size on top.
- Roll out the dough as thinly as possible between the two pieces of parchment paper.
- Cut out the cookies in your desired shape, and place them about 1 inch (2.
- 5 cm) apart on the prepared baking sheets.
- Reroll the scraps and cut out additional cookies until the dough is gone.
- Then repeat these steps with the second half of the dough.
- Before baking the cookies, carefully brush each one with the ice water.
- Bake the cookies for 6 to 8 minutes, or until they are slightly puffy and brown.
- Remove the cookies from the oven and transfer them to a cooling rack.
- These little gems will crisp up as they cool.
- Dust them with the powdered sugar (if using) and serve them.
- They can be stored at room temperature for up to 1 week.
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