Norwegian-pepperkaker-gingerbread-biscuits for Christmas
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Norwegian Pepperkaker Gingerbread Biscuits

Every Christmas, families in Norway make these delicious Christmas Cookies. As the name suggests, they sometimes use pepper in the recipe but it really is just a variation on a gingerbread cookie. It's quite a simple recipe but quite delicious. 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Snack
Keyword: cookies,

Ingredients

  • 150 g unsalted butter softened
  • 150 g caster sugar
  • 70 ml treacle
  • 50 ml golden syrup
  • 75 ml whole milk
  • 1 medium egg yolk
  • 450 g plain flour
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp cardamom ground to a fine powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cloves
  • ¼ tsp finely ground black pepper
  • ½ tsp fine sea salt

Instructions

  • This takes a bit of planning as the dough should be chilled prior to rolling out.
    Norwegian-pepperkaker-gingerbread-biscuits IIngredients
  • I chose the easier method where these ingredients are melted in a pot first.
    Norwegian-pepperkaker-gingerbread-biscuits melt ingredients
  • Then add in the dry ingredients and stir well
  • The mixture should be quite a sticky consistency
  • Then wrap up the dough in cling film and put it in the fridge overnight or at least for a couple of hours.
  • When you are ready to bake the biscuits, warm up the oven to 160C.
  • Roll out the dough onto a baking sheet directly. Roll the dough really thin, about half the thickness of a pound coin. The biscuits should be thin and crispy. Just use your favourite cookie cutter and cut out the shapes on the baking sheet.
  • Lift the dough from outside the cookie cutter instead of lifting the cookies itself. As the dough is really thin, this makes it much easier to handle.
  • Bake the cookies on the top shelf for about 10 minutes. If it is not crispy enough, leave it in the oven for a couple more minutes. You will need about 3 -4 baking trays depending on the size of your cookie cutters.
  • Transfer the first tray to a lower shelf and place the next tray on the higher shelf and repeat previous step.
  • Take your gingerbread biscuits out of the oven and cool them on a wire rack.
  • You can make a hole in them and hang them on the tree or you can ice them if you like.
  • These will keep for about 4 weeks in an airtight container.