This is my first year participating in the Great Food Blogger Cookie Swap! This event, hosted by Linsay of Love and Olive Oil and Julie of The Little Kitchen, joins together a great group food bloggers from around the world and sponsors to raise money for Cookies for Kid’s Cancer. It has been a huge success ever since its first year in 2011. I sent out a dozen cookies each to three different bloggers and received three types of cookies myself!
The brand partners this year that matched the blogger’s contributions dollar for dollar to Cookies for Kid’s Cancer are Dixie Crystals, Land O Lakes, and OXO. They also sent the participants coupons, a silicone baking sheet (Dixie Crystals), and such a fun set of liquid measuring beakers that my son has now claimed as his own: OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored.
For the swap, I made Piparkakut. These Finnish Gingerbread Cookies are crisp and seasoned with warming spices- cinnamon, citrus zest, ginger, and cloves. The dough is prepared the day before baking and refrigerated overnight. This extra chilling time helps in rolling the dough very thinly (between 1/8-1/4 inch thick) to create the right texture. As opposed to other gingerbreads, Piparkakut are traditionally left plain or dusted with powdered sugar. It is starting to become more common in some areas to decorate them with icing or other toppings.
This dough can get sticky as it is rolled thinner. I usually flip and lightly coat the dough with more flour as I roll it out. The thinner you roll it, the more crisp the cookie will be. You can also roll the dough between two sheets of parchment paper to keep the flour addition to a minimum.
Golden Syrup is a thick, amber colored cane sugar syrup popular in many European baked goods. It is available in the international/British section of some larger grocery stores and on Amazon:Lyle’s Golden Syrup, 11 Oz Bottles, (2 Pack)and Lyle’s Golden Syrup,454 GRAMS.
In return, I received Triple Chocolate Peppermint Cookies from Sarah of Sarah’s Bake Studio, Chocolate Dipped Orange Shortbread Cookies with Cranberries and Pistachios from Brenda of A Farmgirl’s Dabbles, and Chocolate Peppermint Cookies from Megan of Strawberry Blondie Kitchen.
This was such a fun event! Check out the hashtag #fbcookieswap on social media to see more cookies!
Piparkakut (Finnish Gingerbread Cookies)
Adapted from Cake Crumbs and Beach Sand
3/4 cup golden syrup
3/4 cup plus 1 1/3 tablespoon (200 grams) granulated sugar
8 3/4 ounces (250 grams) unsalted butter
1 tablespoon orange or lemon zest
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
3 1/2 cups (500 grams) all purpose flour
3 teaspoons baking soda
1 teaspoon salt
Powdered sugar for topping (optional)
In a small saucepan, combine golden syrup, sugar, butter, zest, cinnamon, cloves, and ginger over medium heat. Remove from heat once it comes to a boil and the butter has completely melted. Allow to cool slightly before transferring to a stand mixer or large bowl.
Beat the spice mixture until light and pale. Add the eggs, one at a time.
In a medium bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix until dough comes together. Cover the dough in plastic and refrigerate overnight.
Preheat oven to 390 degrees F. Line two baking sheets with parchment or lightly grease.
Break off a portion of the chilled dough and place on well floured surface. Keep the remaining dough in refrigerator. Roll the dough very thin (between 1/8-1/4 inches thick), flouring as needed to keep it from sticking. Use cookie cutters to cut out desired shapes. Arrange at least 1 inch apart on prepared cookie sheets.
Bake in preheated oven until slightly puffed and beginning to darken around the edges. Repeat with remaining dough. Store in airtight container for up to a week. If desired, dust with powdered sugar before serving.