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Norrndska Pepparkakor

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is from my grandmother's notes, it is my favourite. The name means Northerner ginger cookies, which would taste the same gingerbread but is crunchy. Yes the dough takes two days to do but it is so worth it. The reason for the choices in the recipe is, sugar was hard to get by and by having two choices you could at least make something sweet for christmas. I prefer dark muscovado and golden syrup in mine while my sister prefers brown sugar and black treacle.

This recipe is from my grandmother's notes, it is my favourite. The name means Northerner ginger cookies, which would taste the same gingerbread but is crunchy. Yes the dough takes two days to do but it is so worth it. The reason for the choices in the recipe is, sugar was hard to get by and by having two choices you could at least make something sweet for christmas. I prefer dark muscovado and golden syrup in mine while my sister prefers brown sugar and black treacle.

Ingredients

Serves: 10-12

Metric Cups
  • 100 grams butter
  • 250 millilitres brown sugar (or dark muscovado)
  • 100 millilitres golden syrup (or black treacle)
  • 100 millilitres whipping cream
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 850 millilitres plain flour
  • 2 teaspoons bicarbonate of soda
  • 3½ ounces butter
  • 9 fluid ounce brown sugar (or dark muscovado)
  • 4 fluid ounce golden syrup or light corn syrup (or black treacle)
  • 4 fluid ounce heavy cream
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 30 fluid ounce all-purpose flour
  • 2 teaspoons baking soda

Method

Norrndska Pepparkakor is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • With a wooden spoon cream sugar, syrup and butter smooth, add cream and spices.
  • MIx half the flour with the bicarb and add this to the butter batter., work the rest of the flour in, it should be a firm but slightly tacky dough. Wrap in a towl, add love and leave in the fridge over night.
  • Next day, knead the dough and divied up in four pieces,
  • Heat the oven to 200C, roll the dough out thin, but not too thin.
  • Cut out shapes and place the shapes on a greased tray or a tray with parchment paper.
  • Bake for 5-8 min, keep an eye on it. Leave to cool.
  • With a wooden spoon cream sugar, syrup and butter smooth, add cream and spices.
  • MIx half the flour with the bicarb and add this to the butter batter., work the rest of the flour in, it should be a firm but slightly tacky dough. Wrap in a towl, add love and leave in the fridge over night.
  • Next day, knead the dough and divied up in four pieces,
  • Heat the oven to 200C, roll the dough out thin, but not too thin.
  • Cut out shapes and place the shapes on a greased tray or a tray with parchment paper.
  • Bake for 5-8 min, keep an eye on it. Leave to cool.
  • Tell us what you think