Pepparkakor

AT A GLANCE

  • Serves 24 people

The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better. Mix and match to make your ideal ginger blend. Begin this recipe a day ahead, ideally, to give the mixture time to develop. 

  • 200 gm (1 2/3 cups) plain flour
  • 1 tsp bicarbonate of soda
  • 85 gm butter, coarsely chopped
  • 140 gm brown sugar
  • 2 tbsp molasses
  • 1 1/4 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp cayenne
  • 1 egg
  • 20 gm (1/4 cup) flaked almonds
01   Combine flour, bicarbonate of soda and ½ tsp fine sea salt in a bowl. Melt butter in a saucepan over medium heat, add brown sugar, molasses, spices and 1 tsp freshly ground black pepper, and whisk to combine, then whisk in egg. Mix into flour mixture, bring together to form a dough, wrap in plastic wrap and refrigerate until chilled, and flavours develop (6 hours or overnight).
02   Preheat oven to 160C and line 2 oven trays with baking paper. Roll out dough on a lightly floured sheet of baking paper to 3mm thick, then refrigerate until firm (15 minutes). Using a floured 7cm-diameter fluted biscuit cutter, cut out biscuits and transfer to prepared trays. Brush lightly with water, scatter with almonds and bake in batches, swapping trays halfway, until biscuits are crisp (15-20 minutes). Cool on trays. Ginger cookies keep in an airtight container for 3 days.

Topics:

SCANDINAVIAN, GINGER, COOKIES, BAKING, CINNAMON, EGG, AUTUMN, MOLASSES

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

ALICE STOREY , VANESSA AUSTIN

FEATURED IN

May 2016

May 2016

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