Traditional Pepparkakor Recipe

Baking cut-out ’Pepparkakor’ (’Pepper cookies’ in Swedish) has been a Christmas tradition in Sweden since the 17th century. The original recipe from the 14th century is said to actually have contained pepper and believed to have a ”soothing effect and alleviate indigestion”. Stories and myths differ but our favourite one is that King Hans (1455–1513) was prescribed Pepper cookies for his bad temper, since it was well-known that Pepper cookies made you kind. Today we bake the great tasting recipe you see here. And yes, we’re still convinced that Pepper cookies make you kind. Try and you’ll see for yourself.

Happy Holidays!

Swedish gingerbread Pepparkakor

Recipe by Lisa Lemke / visitsweden.com

1 1/3 cup water
¼ cup molasses
2 tbsp of ground cloves
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp bicarbonate of soda/baking soda
1/3 teaspoon salt
750 g of caster sugar
425 g of room temperature butter
1.2 kg of wheat flour

1. Boil water, syrup, cloves, cinnamon, ginger, salt and bicarbonate of soda for a minute while stirring. Allow to stand for about 5 minutes. Beat butter and sugar in a mixer. Add the lukewarm spice liquid. Then, work in flour and salt and work it all until you get a smooth, shiny dough. Wrap in cling film and refrigerate overnight, but preferably even longer (the dough may be refrigerated for up to 2 weeks, the flavours will develop even more).
2. Heat the oven to 220 degrees. Remove the dough from the cold so it may get to room temperature before baking with it, when it’s too cold it’s hard to bake with. Roll out the dough really thin on a clean surface dusted with flour and take out cakes with cookie cutters. Place on sheets covered with parchment paper and bake the ginger bread in the middle of the oven for about 5-7 minutes.

Happy holiday wishes