24/12/2025
Inspired by our Swedish friends we’ve had a go at making Pepparkakor - Swedish ginger thins. They are incredibly light, thin, crisp cookies, packed full of spices and incredibly moreish. Recipe below.
These shop is open today so pop and see us.
Ingredients:
* 250 g Butter (we used vegan block)
* 1 Tbsp Cinnamon ground
* 1 Tsp Ground Cloves
* ½ Tbsp Ground Ginger
* ½ Tbsp Cardamom ground
* 180 g Coconut sugar
* 40 g algave syrup
* 60 g Molasses
* 75 g Water
* 500 g Plain Flour
* 1 tsp Bicarbonate of soda
Method
* Blend the butter and all the spices in a large bowl.
* Heat the sugar, molasses, algave and water until the sugar has dissolved. Leave to cool for 10-15 minutes and then pour over the butter mixture and stir. Cool to room temperature.
* Blend the flour and bicarbonate and then mix into the butter and sugar mixture. The mixture is fairly loose but it’s now going to be refrigerated for roughly 8 hours, divide into 4 and wrap in foil. This dough can be kept in the fridge for 2 weeks or frozen for up to a 3 months.
* Preheat the oven to 190°C (fan). Take only a small amount of the dough from the fridge and lightly flour your surface and roll out the dough 2mm thick. Stamp out your shapes with your chosen cookie cutters. With the help of a thin bladed knife, transfer carefully to the lined baking trays. Bake the biscuits for 5-6 minutes. They should start to feel hard around the edges as they cool and eventually become really crisp – they need to have a nice ‘snap’. Store in an airtight container for several weeks.
(Recipe modified from Nordic Kitchen Stories)
