Pepparkakor Ginger Biscuits, the smell of Christmas
If you want to get in the festive vibe then cooking these biscuits is up there with all the other Christmas goodies. There is a warning that comes with these though…you won’t be able to stop eating them.
‘Pepparkakor’ ginger biscuits
Utterly addictive and comforting biscuits eaten throughout Scandinavia at Christmas time.
Equipment
- Mixer
Ingredients
- 550 g Plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 pinch ground allspice
- 1 pinch salt
- 150 g butter room temperature
- 200 g golden syrup
- 100 g caster sugar
- 100 g dark brown sugar
- 150 ml double cream
Instructions
- Mix the flour and bicarbonate of/baking soda with the dry spices and salt.
- Add the butter and all the other ingredients
- Mix until you have an even dough. It may still be sticky, but shape into a log and wrap in plastic wrap and leave to rest in the fridge overnight before using.
- Preheat the oven to 200°C (400°F) Gas 6.
- Roll out the dough thinly on a lightly floured work surface and use Christmas cookie cutters to cut your desired shapes. You want the biscuits to be thin.
- Place on the prepared baking sheets and bake in the preheated oven for 5–6 minutes or until the biscuits turn a darker shade of brown. Really keep an eye on them at this stage as they can burn quickly.
- This is a large quantity of dough so you may need to bake the biscuits in batches (or you can freeze part of the dough for next time you wish to whip up a few trays).
- Remove from the oven and cool on a wire rack. Store in an airtight container.
Notes
This recipe is by Bronte Aurell of The Scandi Kitchen and we love it so much at EH towers that we make LOADS of them every year.
If you fancy having the delicious smell of them wafting around the house before you pop them in to bake make a little hole at the top of a few of your biscuits so that when cooked you can thread them with string or ribbon and put them on the tree.
