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Pepperkakor, ginger biscuits

Course: Afternoon Tea, Fruit snacks
Cuisine: Austrian, Danish, German, Scandinavian, Swedish
Keyword: Christmas biscuits, Ginger biscuits, Pepperkakor
Servings: 30

Equipment

  • Flat baking tray
  • parchment paper or non stick mat
  • cutters
  • Rolling Pin

Ingredients

  • 180 g soft dark brown sugar
  • 4 tbsp golden syrup
  • 2 tsp orange juice
  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1/2 tsp ground cloves
  • pinch sea salt
  • 200 g salted butter, diced
  • 1 flat tsp bicarbonate of soda
  • 450 g plain flour

For the royal icing:

  • 250 g icing sugar
  • 1 egg white
  • Squeeze lemon juice

Instructions

  • Put the sugar, golden syrup, orange juice, cinnamon, ginger, cloves, salt into a pan over a medium heat and bring to the boil while stirring.
  • Remove the pan from the heat and stir in the butter
  • Add the bicarbonate. Leave to cool.
  • Add the flour and form a dough.
  • Flatten into a large disk, cover with clingfilm and rest in the fridge for a couple of hours
  • Then, on a clean floured surface, roll out the dough to about 5mm thick. Using cutters, cut out your shapes (stars, Christmas trees, gingerbread men). Make a hole a few millimetre from the top if you are going to use them as Christmas ornaments. As big a hole as you can without ruining the shape because the hole closes during baking. Gather up the leftover dough, make a ball, flatten it and repeat.
  • Preheat the oven to 200C
  • Using a palette knife, lay these on the flat baking tray. You may have to do this in a couple of batches.
  • Bake for 10-12 minutes, checking at 5 minutes and turning the tray around.
  • Leave to cool on a wire rack.

To make the royal icing:

  • Combine the icing sugar, egg white and lemon juice. If you are going to take a while to do the icing (either because you are slow or you are doing complex designs), divide the royal icing into small Tupperware containers, as it dries out quickly.
  • Using a piping bag and decorate the biscuits once cool