Swedish Ginger Snaps, Pepparkakor
With Christmas, or Jul (Yule) as us Swedes call it, closing in, I thought I’d share one of my seasonal favourites with you. There is no Jul without Pepparkakor!
These Ginger snaps are lovely biscuits that can be eaten all the year. Lovely just the way they are, they can also be decorated with iceing as in the picture, or eaten with butter and/or cheese. Try them with Gorgonzola for a true taste bud treat. Or put them in the Christmas tree!
The dough needs to rest for at least a day, so it has to be prepared in advance.
This recipe will give you roughly 300 delicious snaps.
- 300 g butter
- 5 dl caster sugar
- 1 dl syrup
- 1 tbsp ground ginger
- 2 tbsp ground cinnamon
- 1 tbsp ground cloves
- 2 tsp cardamom
- 1 tbsp bicarbonate soda
- 2 dl water
- 15 dl white flour
- Leave the butter out to get room temparatured
- Mix butter, sugar and syrup
- Add ginger, cinnamon, cloves, cardamom and bicarbonate soda and mix.
- Add water and mix into the butter/sugar/spice.
- Work the flour into the mix and knead it properly until you have a nice biscuit dough.
- Wrap the dough in foil and leave in the fridge for at least a day.
- When the dough has ‘rested’ for at least 24hrs, take as much as you need and flatten it out with a rolling pin.
- Make biscuits either using templates cut them out with a knife. They can be round, heart-shaped, or look like Christmas-trees, men, women, pigs, stars or whatever you can think of.
- Put the biscuits on a paper and bake them in the oven for 4-5 mins in 225*
- Allow them to cool off and decorate them or eat them plain, whichever you prefer.