Happy Wednesday people! Can you believe that next Wednesday is going to be Christmas Eve! I am so excited yet so disorganised as I still have a few presents to buy and all to wrap! Am I the only one out there that has so much to do?
Today we have Myriam Perez from Bizcocho Pastries back on the blog to give us a taste of a traditional Swedish Christmas biscuit. Last time she shared with us the gorgeous Date and Walnut Cookie recipe with us. Today Myriam shares with us Pepparkakor! How lovely do these look?
- 130g softened butter
- 500g plain flour
- 2 tsp baking powder
- 3 tsp ground ginger
- 3 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp cocoa powder
- ½ tsp freshly ground black pepper
- 6 tbsp golden syrup
- 6 tbsp crème fraîche
- 250g soft brown sugar
- ½ tsp vanilla extract
- pinch of salt
Step 1) Cream the butter and the soft brown sugar with the paddle attachment of a mixer (or by hand) until light and fluffy.
Step 2) Once the butter and sugar are fully combined add the vanilla extract, golden syrup and crème fraîche and mix again for a few seconds.
Step 3) In a small bowl, sieve the cocoa and spices and add them to the mixture and beat again, (also add the remaining large bits of black pepper).
Step 4) Sieve the baking powder and salt into the flour and add it to the batter in 2 batches, mixing carefully each time until almost fully combined.
Step 5) Pour the mixture onto a floured surface and bring it together with your hands until you have a soft dough and divide it in two pieces (this dough is fairly sticky do not add too much flour as it is meant to be like that).
Step 6) Wrap up each ball of dough in cling film and let it rest in the fridge for 5 to 8 hours (preferably over night).
Step 7) Take the dough out of the fridge about 30 minutes before rolling it. Meanwhile preheat the oven to 180 C (conventional) or 160 C (fan).
Then roll each ball of dough thinly on a non-stick surface with a piece of cling film on top to stop it from sticking, add a little bit of flour if needed.
Step 8) Dust with flour a biscuit cutter of your choice.
Step 9) Cut out the biscuits and transfer them to a baking sheet (lined with parchment paper).
It is a good idea to use a floured palette knife or a spatula to remove the left over dough around the cut out biscuits and transfer them to the baking sheet.
Gather the remaining trimmings and re-roll them to make more biscuits.
Step 10) Bake the biscuits for 15 minutes, then take them out of the oven and let then rest for further 5-10 minutes in the tray before transferring them to a wire rack to cool completely
These biscuits are best rolled as thin as possible as the have a great ‘snap’ and the dough can be stored in the fridge for up to a week which makes a great ‘make ahead’ recipe.
For more information on Bizcocho Pastries go to