Pepperkakker (Norwegian Gingerbread)
Warmly spiced norwegian gingerbread (pepperkakker) is a scandinavian holiday tradition.
- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup golden syrup or honey
- 1/4 cup heavy cream
- 3 cups flour
- 3 tsp cinnamon ground
- 2 tsp ginger ground
- 1 tsp black pepper ground
- 1 tsp cardamom ground
- 1 tsp cloves ground
- 1 tsp baking soda
- 1/2 tsp salt
Mix butter, sugar and syrup in a saucepan heat over medium heat. Once the butter has melted and the sugar dissolved, remove from heat.
Cool slightly, and then add the cream and spices.
Mix the flour, salt and baking soda in a large mixing bowl. Add the melted butter mixture and stir until just combined.
Form the pepperkakker dough into two disks, wrap and refrigerate overnight.
Preheat the oven to 350 degrees.
Remove from the refrigerator about 30 minutes before attempting to roll the dough. Roll the dough thin (1/8 inch) and cut with festive cookie cutters.
Bake time varies based on the size and thickness of the cookies. My 6 inch gingerbread family, took about 12 minutes to bake but smaller cookies may be done in 5-7 minutes. Cookies are done when they're solid in the center and the edges begin to brown.
Remove from the oven and cool on a rack before storing cooled cookies in an airtight container.