F1 Christmas Bake Off – Swedish Pepparkakor

Admit it, you’ve missed these videos and recipes in the last couple of weeks haven’t you?

OK, well I’ve missed doing them, and when I was challenged by @F1trackchat to do a Christmas gingerbread house (not this recipe, it’s on the list) I thought, why not do a few Christmassy bakes from around the world.

So, here is the first one.

Swedish ‘pepparkakor’ – these are just thin ginger biscuits and are totally scrummy. When  I took small pitlane boy to Finland a couple of years ago for Christmas, he pretty much lived on these (well, the Finnish version anyhow).

And, we have it on very good authority that these biscuits are Santa Claus’s favourite – as they are much better for his heart (and waistline) than mince pies!

The recipe I used was from the website ‘All Recipes’ (the UK site), so here you go:

Swedish Pepparkakor

Ingredients (makes 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

NOTE: I halved this recipe and still managed to make slightly more than 30!

Method

  • 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 (you may need at add a bit more flour as this does get very sticky)
  • Pat into a flat circle, and wrap in greaseproof paper
  • Refrigerate at least 2 hours
  • After 2 hours, preheat oven to 180 C / Gas 4 / 160 Fan
  • Take the dough out of the refrigerator
  • Roll the dough out onto a lightly-floured surface to about 1cm thickness
  • Cut the dough using a star-shaped biscuit cutter (or any other shaped cutter you wish)
  • Place cookies 3cm apart on ungreased baking trays
  • Bake in preheated oven until the edges are golden brown, about 10 minutes
  • Allow to cool to room temperature before serving

Notes

  1. If you’re using real butter (not margarine or dairy-free substitute) make sure you bring it out and leave til it’s up to room temperature, otherwise trying to beat it with the sugar will be a nightmare!
  2. I couldn’t find ground cloves in the supermarket, only whole ones. With the absence of a pestle and mortar, I substituted the cloves with an extra dose of mixed spice
  3. Take note the dough will be very sticky, so make sure you keep flouring the surface
  4. After 10 minutes the cookies might not look cooked, but they harden up as they cool

… here’s the finished product

… and here’s the video:

 

Keep a look out for the next Christmas bake, coming your way very soon …

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