Swedish ginger thins (pepparkakor)
Ingredients
- 100 gButter
- 90 gSugar
- 70 gLight syrup
- 50 mlWater
- 250 gFlour (plus a little extra for rolling)
- 1.5 tspCinnamon ground (ground)
- 1 tspFresh ginger (ground)
- 0.5 tspClove (ground)
- 1 tspBaking soda
Method
Thin biscuits emerge with browned edges and a clean, crisp snap. An overnight rest firms the dough for rolling; cinnamon, ginger and clove scent the buttery crumb as it bakes.
- 1
Warm the butter, sugar and light syrup gently, stirring until the sugar dissolves; do not let the mixture boil. Stir in the water, then leave it to cool completely.
- 2
Sift the flour with the cinnamon, ginger, cloves and baking soda. Pour in the cooled butter mixture and stir just until a uniform dough forms; do not knead.
- 3
Gather the dough without working it further, cover, and refrigerate overnight. The chill firms it for rolling while the spices settle through the dough.
- 4
Heat the oven to 175°C. Lightly flour the work surface and roll the dough very thin. Cut out shapes, gathering and rerolling the scraps as needed.
- 5
Arrange the biscuits slightly apart on a parchment-lined baking sheet. Bake for 6–8 minutes, until the edges are golden, then transfer carefully to a rack; they crisp as they cool.
Frequently asked questions
How do you get this dish right?
- Roll the dough between two sheets of parchment if it sticks; this keeps the layer even without working in excess flour.
- Take only the portion you are rolling from the fridge. Cold dough holds clean edges when cut.
- Remove the biscuits as soon as the edges turn golden. They may feel soft from the oven but crisp as they cool.
How long does this dish keep?
Keep the cooled biscuits in an airtight tin at room temperature for up to 2 weeks. The raw dough freezes for up to 2 months.
