Swedish Pepparkakor

    Swedish Pepparkakor

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    About this recipe: Pepparkakor are Swedish Christmas biscuits

    Serves: 60 

    • 250g butter
    • 300g sugar
    • 3 tablespoons golden syrup
    • 2 eggs
    • 375g plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon allspice
    • 1/4 teaspoon ground cloves

    Prep:15min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr25min 

    1. Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in greaseproof paper. Refrigerate at least 2 hours.
    2. Preheat oven to 180 C / Gas 4. Roll the dough out onto a lightly-floured surface to about 1cm thickness. Cut the dough using a star-shaped biscuit cutter. Place cookies 3cm apart on ungreased baking trays.
    3. Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
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