Pepparkakor Recipe – Spiced Chrismtas Cookies
by Trine Hahnemann
Makes 40
20 minutes
Ingredients

Cookie dough

  • 150ml of golden syrup
  • 250g of soft dark brown sugar
  • 2 tbsp of ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 175g of salted butter, softened
  • 150ml of double cream
  • 1/2 tsp bicarbonate of soda
  • 750g of plain flour

Icing

  • 300g of icing sugar
  • food colouring, your choice of colours
Method
1
Mix the golden syrup, sugar, spices and butter in a large mixing bowl, beating until soft and smooth. Add the cream and mix again
  • 150ml of double cream
  • 150ml of golden syrup
  • 250g of soft dark brown sugar
  • 2 tbsp of ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 175g of salted butter, softened
2
Sift together the bicarbonate of soda and flour, mix into the butter mixture. On a floured work surface knead the dough, then wrap in cling film and refrigerate overnight
  • 750g of plain flour
  • 1/2 tsp bicarbonate of soda
3
When ready to bake, preheat the oven to 200°C/ gas mark 6
4
Roll out the dough really thinly on a floured surface and cut out with cookie cutters, using different shapes and sizes
5
Place on baking trays lined with baking parchment and bake for about 8 minutes. Leave to cool on a wire rack
6
Divide the icing sugar between small bowls, and add different food colours, add water a little at a time, until the icing is smooth. When the cookies are cold, decorate with the icing
  • 300g of icing sugar
  • food colouring, your choice of colours