Norwegian Family Recipes
Norwegian Pepperkake
If you’re feeling the ‘Christmas in July’ spirit, Norwegian pepperkake is a warming winter snack to bake on these cold winter days. A slight spin on the usual gingerbread, with some additional spices and black pepper added, pepperkake is crisp and full of flavour. A firm favourite in Norway at Christmas time but one that can be enjoyed all year round! 🙂
Norwegian Pepperkake
Ingredients
- 150 g softened unsalted butter
- 150 g caster sugar
- 50 ml golden syrup
- 70 ml treacle
- 75 ml whole milk
- 1 medium egg yolk
- 450 g plain flour
- 2 tsp fresh or ground ginger
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp bicrbonate soda
- 1 tsp ground cloves
- 1/4 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- In a saucepan melt butter, sugar, treacle, golden syrup and milk
- When cooled, stir through lightly beaten egg yolk
- Add in the sifted dry ingredients and stir well. The mixture should be a fairly sticky consistency
- Wrap up the dough in cling wrap and put and refrigerate overnight or for at least a couple of hours
- When you are ready to bake the biscuits, warm up the oven to 160C
- Roll out the dough onto a baking sheet. Roll the dough really thin, about half the thickness of a coin. The biscuits should be thin and crispy. Use your favourite cookie cutter and cut out the shapes on the baking sheet
- Lift the dough from outside the cookie cutter instead of lifting the cookies itself. As the dough is really thin, this makes it much easier to handle
- Bake the cookies on the top shelf for about 10 minutes. If they are not crispy enough, leave in the oven for a few more minutes. You will need 3-4 baking trays depending on the size of your cookie cutters
- Transfer the first tray to a lower shelf and place the next tray on the higher shelf and repeat previous step
- Cool biscuits on a wire rack then store in an airtight container. They will last several weeks if stored this way
Notes
can be enjoyed all year round!