There is nothing quite like the taste and smell of fresh Swedish Gingerbread biscuits (Peppar Kakor) at Christmas. Here is my family recipe from which you can make Christmas tree decorations, biscuits and even a house (if you are short on time, Ikea does an excellent ‘cheat’ version which you glue together with melted sugar and then cover with sweets). We use currants to decorate the biscuits which go particularly well with the slightly bitter taste of the ginger. Happy baking!
Ingredients:
125 grams butter
150 ml syrup
315 grams caster sugar
150 ml double cream
525 grams plain flour
1 tablespoon ground ginger
1 tablespoon bicarbonate of soda
1/2 tablespoon vanilla sugar
1/2 tablespoon cinnamon
Melt the butter, syrup, sugar and cream in a saucepan. Put all the other ingredients into a bowl and pour in the syrup mixture, then knead it all together. Leave to rest over night. Roll out the dough on a floury surface and cut out the biscuit shapes with cookie cutters. Then bake in an oven (175-180 degrees) for 5 -8 minutes until a golden brown colour and cool on rack before storing in a tin.
