Norwegian pepperkaker

Ingredients:

250 g butter
250 g sugar
90 g dark syrup
500 g wheat flour
1.5 tsp ground cloves
1.5 tsp ground cardamom
1.5 tsp ground cinnamon
3 teaspoons coarsely ground pepper
1.5 tsp ground ginger
1.5 tsp grated ginger
1 tbsp baking soda
2 eggs

Method:

Equipment: Gingerbread cookie cutters

1. Put the butter, sugar and syrup into a saucepan and melt over low heat.
2, Add the flour, baking soda and spices to a bowl.
3. Add the eggs to the pan and stir to combine.
4. Pour the syrup mixture into the bowl and stir together until smooth.
5. Wrap the dough in plastic wrap and refrigerate for about 2 hours, or overnight.
6. Preheat the oven to 180 degrees Celsius and cover baking sheet with baking paper.
7. Cut the dough into shapes and place the cookies onto the baking tray.
8. Bake the cookies for about 7 minutes, depending on their thickness. Keep an eye on the cookies along the way.

The dough will keep fine for at least a week in the fridge, if you want to bake in several batches. It can also be frozen, in which cakes it keeps for two months.

Tip: If you are going to bake these gingerbread cookies with children, you can replace coarsely ground pepper with 1 tsp finely ground pepper and skip the fresh ginger.

Source: Frida Anker Kulmus