These biscuits (I hope you've watched the video for the correct pronunciation) are a Scandinavian treat in the winter time. Thin, crisp and full of flavour, they pair well with a mug of hot chocolate or coffee, but watch out, you may end up eating more of them than you intended!...
It may feel as though the festive period has been and gone, we're all snowed under with work (and if you're less fortunate, actual snow, where are my buddies from across the pond?) and the weather has, as promised, caught up with the fact that it is still winter. We're showcasing a recipe to get rid of those January blues, blasting them away with sugar, spice and the likes...
Pepparkakor is probably my favourite holiday biscuit. It is a light, crisp thin biscuit that is not too sweet and not at all claggy. Originally a Swedish Christmas biscuit, thanks to the likes of a large, un-named Scandinavian store that sells flat-pack furniture, and the popularity with nordic design and cuisine in general, these biscuits can definitely be enjoyed year round. Give them a spot of icing and you'll be on your way to having a belated Christmas office party gift!
Pepparkakor Recipe - Makes approximately 40 thin biscuits
440g Plain Flour
2 tsp Ground Ginger
2 tsp Ground Cinnamon
2 tsp Ground Clove
1 tsp Baking Soda
225g Caster Sugar
1. Cream the butter and sugar in a stand mixer - or with an electric whisk - or failing that, by hand, until light and fluffy, making sure the sugar crystals have dissolved.
2. Add the egg and the treacle into the butter mix and combine to form a uniform paste.
3. Stir the dry ingredients together - the flour, salt, spices and baking powder. Add these dry ingredients into the butter mixture and combine to form a smooth dough with no lumps of flour or spices in it.
4. Wrap the dough in cling film and rest in the fridge for at least an hour but preferably overnight.
5. Divide the dough into four balls and roll out between two pieces of baking paper until you get a really thin sheet of biscuit dough.
6. Preheat the oven to 200 degrees. Place these rolled out sheets back in the fridge to firm up for about 20 minutes and then remove the top layer of baking paper, place onto a baking sheet and put into the pre-heated oven for 10 minutes. Check the biscuit, it should be slightly darker and smelling of spices. It may need another 2-3 minutes in the oven.
7. Remove the biscuits from the oven, allow to cool for 30 seconds and them cut out to whatever shape you please! A.
PS. Thoughts to these making it onto our Valentine’s Menu? Book now to find out. Also, if you have any funny-to-pronounce foods, we’d love to here about them – comment below.