Inspired by The Modern Swedish Cookbook
The original recipe called for sour cream, I did not have any on hand and decided to substitute it with labneh. Labneh is a soft Middle Eastern cheese made from straining yoghurt and, although it is as tangy as sour cream, the texture is thicker and more substantial. I found that it was a great alternative!
Ingredients & Method:
1/2 cup molasses
1/2 cup labneh
1 stick butter
1 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 1/2 cups all-purpose flour, shifted
On day one, mix all of the ingredients (above) until you have a nice smooth dough. Place in a clean bowl, cover it with plastic wrap and place it in the fridge overnight.
The following day:
Add to the dough:
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Ground red peppercorns for garnish (optional)
Preheat oven to 400°F.
Mix all the above ingredients into the dough.
Roll out the dough very thinly, and cut with a cookie cutter into squares or circles.
Place the cookies about 1 inch apart on a parchment lined baking sheet.
Top with the red peppercorns. Bake for 7 minutes.
Place on a wire rack to cool.
