Norwegian Christmas Ginger Cookies — Pepperkaker
Norwegian Christmas ginger biscuits, thin crisp spiced rounds stamped with festive shapes and hung on the tree, equally beloved in Sweden as pepparkakor.
Scandinavian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 120g flour, 1 tsp ground ginger, 1 tsp cinnamon, 0.5 tsp cloves, 0.5 tsp cardamom, 0.5 tsp bicarbonate of soda, and 1 pinch salt. Rub in 50g cold cubed butter until fine crumbs form. Stir in 40g dark brown sugar, then add 2 tbsp treacle, 1 egg yolk, and 0.5 tsp orange zest. Mix with a fork until clumpy, knead 30 seconds until smooth, flatten into a disc, wrap, and chill 1 hour.
Bake 1
Preheat oven to 175°C (350°F). Line two baking trays with parchment. Roll chilled dough between two parchment sheets to 2mm thickness—very thin for signature snap.
Bake 2
Stamp dough with cookie cutters into stars, hearts, gingerbread figures, or pig shapes. Transfer to lined trays 2cm apart. Re-roll scraps once. Bake 8–10 minutes at 175°C until evenly dark golden with slightly darker edges; biscuits soften fresh from oven but crisp up as they cool.
Rest
Cool biscuits 3 minutes on the tray, then transfer to a rack to cool completely, about 20 minutes. Store in an airtight tin up to 3 weeks.
Plate
Arrange 6 biscuits per person on a serving plate or festive display, ready to hang on the tree or enjoy.
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