Rukiinen Piparkakkutaikina
recipe

A traditional Finnish rye gingerbread dough perfect for holiday baking.
Preparation Time: 1 hour + overnight chilling
Serving Size: Makes approximately 30 cookies
Ingredients:
- 2 tsp baking soda
- 1 packet gingerbread spice mix
- 2 dl syrup
- 6 dl all-purpose flour
- 250 g butter or margarine
- 1 egg
- 3 dl rye flour
- 2 dl brown sugar
Instructions:
1. In a saucepan, bring the syrup and gingerbread spice mix to a boil.
2. In a mixing bowl, cream together the butter and brown sugar until well combined.
3. Whisk the egg until frothy and add it to the butter-sugar mixture.
4. Gradually add the cooled syrup mixture, baking soda, and flours, mixing until a smooth dough forms.
5. Cover the dough and refrigerate for about 24 hours to firm up before baking.
Nutritional Information (per cookie, approx.):
Calories: 100
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 50mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 5g
Protein: 1g

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