Aloha, AHH 11 days 'til Christmas my reindeers! In Sweden, it’s not Christmas without traditional Pepparkakor (gingerbread biscuits). Sharing them with friends and loved ones is one of their favourite festive traditions and is a great way to get everyone into the holiday spirit. The best part is, they’re so easy to make. To inspire you to embrace this fun tradition, I thought I'd share a tried and tested recipe.
Alternatively you can buy a beautiful tin with the Pepparkakor Ginger Thins inside from IKEA I personally think the ones I linked are the best!
Ingredients:
60g / ½ cup butter 75g / ½ cup soft light-brown sugar 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp ground nutmeg 1 tsp finely grated orange zest 1 tbsp black treacle 2-4 tbsp milk 225g / 2 cups plain flour ½ tsp bicarbonate of soda
Method:
Start off by creaming the butter and the sugar, adding the other ingredients once this is pale and smooth. You can do this in an electric mixer or by hand. Once your mixture has come together as a dough, wrap this in cling wrap and leave in the fridge for an hour.
Once this is cooled, flour a work surface and roll out the dough to 3mm thick. Stamp out your shapes and place them on a lined baking tray. Gather any leftover dough and repeat. These biscuits work best when they’re cooked from chilled to be sure to place your dough in the fridge if it gets too warm from handling. Heat the oven to 180°C/350°F/gas mark 4 and cook the biscuits for 12 minutes.
