Scandinavian Gingerbread – Pepperkaker / Pepparkakor
The dough benefits massively from a night’s rest — very Advent-friendly.
Ingredients
150g butter
150g soft brown sugar
150g golden syrup
1 egg
350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
Pinch black pepper (traditional in Norway)
Optional: orange zest
Method
Gently warm butter, sugar and syrup in a pan until melted. Let cool slightly.
Beat in the egg.
Mix the dry ingredients in a bowl, then combine with the warm mixture to form a soft dough.
Wrap and chill overnight — crucial for flavour and firmness.
Roll thin (2–3mm), cut shapes and bake at 180°C for 7–9 minutes until crisp at the edges.
Cool fully for maximum snap.