Norwegian pepper cookies (pepperkaker)
Ingredients
- 125 gButter
- 125 gSugar
- 125 mldark syrup
- 100 mlHeavy whipping cream 35% fat
- 400 gFlour
- 1 tspBaking soda
- 1 tspCinnamon ground (ground)
- 1 tspGinger ground (ground)
- 0.5 tspClove (ground)
- 0.5 tspblack pepper (ground)
Method
Thin cookies snap cleanly, with browned edges and a crisp, dry crumb. Black pepper brings a clear warmth, followed by cinnamon, ginger and clove; the dark syrup leaves a restrained caramel note.
- 1
Put the butter, sugar and dark syrup in a saucepan. Warm over low heat, stirring until the butter has melted; the mixture should give off little heat and must not boil. Leave it to cool until just warm, then stir in the cream.
- 2
Whisk together the flour, bicarbonate of soda, cinnamon, ginger, cloves and black pepper. Add the dry mixture to the liquid and stir only until a smooth, even dough forms, with no pockets of flour.
- 3
Gather the dough, cover it and refrigerate overnight. It should feel firm to the touch before rolling.
- 4
Heat the oven to 175°C. Lightly flour the work surface and roll the dough to about 3 mm thick. Cut out the cookies and transfer them to a baking sheet lined with parchment.
- 5
Bake for 7–10 minutes, until the edges are golden. The cookies will still be slightly soft when they come out; move them to a wire rack and let them cool until crisp.
Frequently asked questions
How do you get this dish right?
- Keep the butter mixture below a simmer; boiling changes its texture and makes the dough harder to handle.
- Give the dough its overnight rest. Cold dough cuts cleanly and holds its shape better in the oven.
- Take the cookies out when the edges are golden, even if the centres still feel soft; they crisp as they cool.
How long does this dish keep?
Store in an airtight tin in a dry place for up to 3 weeks. The uncooked dough freezes well.
