Norwegian pepperkaker
Ingredients
- 125 gButter
- 125 gSugar
- 125 mlLight syrup
- 100 mlHeavy whipping cream 35% fat
- 350 gFlour
- 1 tspCinnamon ground (ground)
- 1 tspFresh ginger (ground)
- 0.5 tspClove (ground)
- 0.5 tspblack pepper (ground)
- 1 tspBaking soda
Method
Thin, browned biscuits snap cleanly at the bite, with a crisp, dry crumb. Cinnamon, ginger and clove run through the syrup, while black pepper leaves a quiet warmth at the finish.
- 1
Put the butter, sugar and light syrup in a saucepan. Warm over low heat, stirring until the butter has melted and the sugar crystals have dissolved. Take off the heat and leave to cool until just warm.
- 2
Whisk the flour, cinnamon, ginger, ground cloves, black pepper and baking soda in a bowl. Stir in the cream, then pour in the lukewarm syrup mixture. Mix just until the dough is even and supple, with no dry flour left at the bottom.
- 3
Cover the bowl and refrigerate the dough overnight. It should be cold and firm before rolling.
- 4
Heat the oven to 175°C. Lightly flour the work surface and roll the dough very thin. Cut out shapes with biscuit cutters, lifting the scraps cleanly rather than pulling at the dough.
- 5
Arrange the biscuits on a parchment-lined tray, leaving a little space between them. Bake for 7–9 minutes, until the edges are golden but not dark. Transfer to a wire rack; they will crisp as they cool.
Frequently asked questions
How do you get this dish right?
- Roll the dough as evenly and thinly as you can; thick patches stay soft while the edges darken.
- Keep the scraps cold and press them together without kneading. Warm dough quickly turns sticky.
- Take the biscuits out when the edges are just golden. They may feel soft at first, but they crisp on the rack.
How long does this dish keep?
Store in an airtight tin at room temperature for up to 2 weeks. The raw dough freezes well.
