Pepparkakor

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119
Pepparkakor

Makes approx. 30 biscuits


500g plain flour
1 tsp bicarbonate of soda

1 tbsp ground cinnamon

1 tsp ground cloves
½ tbsp ground ginger
½ tbsp ground cardamom

180g caster sugar
40g golden syrup
60g treacle
75ml water
250g butter, softened


  1. In a large bowl, whisk together the flour, bicarbonate of soda, cinnamon, cloves, ginger and cardamom.
  2. In a saucepan, combine the sugar, golden syrup, treacle and water. Place over a medium heat and stir until the sugar has dissolved. Add the butter and stir until melted. Set aside to cool for 10-15 minutes.
  3. Once cooled, add the flour mixture and mix until combined into a loose dough.
  4. Transfer the dough onto a sheet of cling film and wrap well. Place in the fridge and allow to chill for eight hours or overnight.
  5. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and line two baking trays with non-stick parchment paper.
  6. Remove the dough from the fridge and cut it into four equal portions. Work with one piece of dough at a time, leaving the remaining dough in the fridge.
  7. Dust the work surface and rolling pin with flour. Roll the dough to about 5mm thick. Cut out your biscuits in a variety of festive shapes, continuing until all of the dough is used.
  8. Using a knife or a palette knife, lift the biscuits onto the prepared trays.
  9. Bake for 6-8 minutes or until the edges just barely begin to brown.
  10. Allow to cool for five minutes on the baking tray before carefully transferring to a wire rack to cool fully.
  11. Continue rolling, cutting and baking until all the dough is used.

Per Serving

154kcals, 7g fat (4.3g saturated), 21.6g carbs (7.5g sugars), 1.8g protein, 0.6g fibre, 0.092g sodium