Norwegian ginger biscuits (pepperkaker)

Thin, golden biscuits snap cleanly at the bite, then crumble with the warmth of cinnamon, ginger and clove. Black pepper lingers at the finish, while the syrup brings a dark caramel note.

Instructions

1. Melt the butter and sugar

   Gently melt the butter, sugar and syrup in a saucepan, stirring until smooth. Take the pan off the heat and let the mixture cool until just warm.

2. Stir in the cream and spices

   Stir the cream into the lukewarm mixture. Add the cinnamon, ginger, cloves, pepper and baking soda, mixing until the powders are evenly dispersed.

3. Bring the dough together and chill

   Add the flour in batches, mixing until the dough is even and no dry patches remain. Cover and refrigerate for at least 12 hours.

4. Roll and cut the biscuits

   Heat the oven to 180°C. Roll the dough thinly on a lightly floured surface, then cut out the biscuits.

5. Bake until golden

   Arrange the biscuits with a little space between them on a parchment-lined tray. Bake for 7–9 minutes, until the edges are golden but not dark. Leave them on the tray to cool and firm up.

Chef's tips

• Keep the dough cold while rolling; if it starts sticking to the pin, chill it again before continuing.
• Roll to an even thickness. Thin biscuits bake quickly, and their edges can darken in moments.
• Take them out as soon as the edges begin to colour, even if the centres feel soft; they firm up on the tray.

Storage

Keep for up to 2 weeks in an airtight tin, away from moisture. The unbaked dough freezes well when tightly wrapped.