Allt annat är olidligt
Pepparkaksdeg

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Ingredienser

12 dl dl vetemjöl vetemjöl
2,5 tsk tsk bikarbonat bikarbonat
1,5 dl dl vatten vatten
4 dl dl socker socker
1 dl dl ljus sirap ljus sirap
300 g g smör smör
1 msk msk nejlikor nejlika
(mald)
1 msk msk kanel kanel
(mald)
1,5 msk msk ingefära ingefära
(mald)

Kristyr

4 dl dl florsocker florsocker
1 äggvitor äggvita
1 tsk tsk ättikssprit ättikssprit

Pepparkaksdeg och kristyr

Du har gillat det här receptet

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Ett fel inträffade. Var god försök igen.

45 min
(1)

Gör så här:

1. Blanda bikarbonat med mjölet i en bunke.

2. Koka upp vatten och socker i en kastrull

3. Ta av sockervatten från plattan och tillsätt sirap, smör, nejlikor, kanel och ingefära till det varma sockervattnet, rör till en jämn smet.

4. Rör därefter ner mjölblandningen. (Degen ska vara lite lös, den hårdnar när den kallnat).

5. Täck degen med plastfolie och låt den stå i kylen ca 1 dygn.

6. Värm ugnen till 225°C.

7. Kavla ut degen tunt på lätt mjölat bakbord, ta ut kakorna med mått och lägg dem på plåtar med bakplåtspapper.

8. Grädda mitt i ugnen ca 5 minuter, låt kakorna svalna på plåten och lossa med en stekspade.

7. Förvara pepparkakorna i en tätslutande burk.

Kristyr

1. Blanda ihop samtliga ingredienser till kristyren, och vispa ihop, gärna med en elvisp.

2. Lägg sedan kristyren i en spritspåse och dekorera pepparkakorna.

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