Stora Pepparkakor (Ginger Treacle Biscuits)

    Stora Pepparkakor (Ginger Treacle Biscuits)


    2 people made this

    About this recipe: This is my mother's recipe for Swedish gingerbread. We like the cookies very gingery, chewy, and warm. They are a great festive treat to have with a glass of cold milk or a cup of tea. This recipe can also be used to make puffier and more substantial gingerbread men. I can't think of anything better to smell baking on a cold evening.

    penguinw Oxfordshire, England, UK

    Serves: 15 

    • 170g butter
    • 200g brown soft sugar
    • 4 tablespoons treacle, or molasses
    • 1 egg, beaten
    • 280g plain flour
    • 4 tsp ground ginger (or less if it’s high quality)
    • 1 1/2 tsp cinnamon (or a bit less)
    • 1/8 tsp cloves (a touch)
    • 1 tsp bicarbonate of soda
    • 1/4 tsp salt

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oven to moderate (Gas mark 4, 180 C).
    2. Cream butter and sugar thoroughly. Add treacle and egg. Beat.
    3. Mix dry ingredients. Add to creamed mixture. Mix well.
    4. Roll into balls, place on buttered baking trays and flatten slightly. Alternatively roll out and cut into gingerbread men.
    5. Bake in moderate oven 12 to 15 min (Shorter time = chewier biscuits).

    Cook's note

    Instead of using 170g of butter, you can use 85g butter and 85ml oil. You can also press an almond into the top of each biscuit, if you like, before baking, or decorate as you like afterwards.

    Editor's note

    This recipe was edited by Allrecipes staff to include measurements familiar to UK and Irish cooks.

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    Reviews (1)


    The flour quantity in this recipe definately needs reviewing as dough mixture much too soft and sticky. I kept adding flour to make biscuit dough. Biscuits also expanded more than other gingerbread recipes. Flavour good - 16 Feb 2011

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