Spicy pepparkakor are traditional during advent and Christmas cut into different shapes and sometimes decorated with icing . They are delicious with a cup of coffee and the ginger notes are particularly good with a tangy blue cheese.
Makes 80 small biscuits
You will need:
75ml golden syrup
100g muscovado sugar
1 large egg
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate soda
250g plain flour
- Place the syrup in a small pan and bring to a gentle boil. Put the sugar and butter in a large bowl and pour over the syrup, stirring until mixed and butter has melted. Allow to cool slightly then add the egg and spices.
- Sift together the bicarb, flour and a pinch of salt. Gradually add this to the mixture, stirring between each addition until you have a dough. Tip out onto a work surface and bring together to form a ball. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 200C/400F/Gas Mark 6. Roll out the dough to about the thickness of 3-4mm and use cutters to stamp out shapes – stars, hearts, christmas trees and figures are the most popular.
- Place on a lined baking sheet and bake for 6-8 minutes until golden and crisp, keeping a watchful eye so they don’t burn.