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
100g butter
1 large egg
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate soda
250g plain flour


  1. 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.
  2. 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.
  3. 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.
  4. Place on a lined baking sheet and bake for 6-8 minutes until golden and crisp, keeping  a watchful eye so the Pepparkakor don’t burn.

Take a look at our journal for more on Swedish Christmas advent traditions.



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