Pepperkaker are the simplest Christmas biscuits, and the dough can be made well ahead. The key step is the rest: the dough must stay cold for at least a night, or it will be hard to roll.
Black Month pack Ingredients for about 80 biscuits
- 150 g butter
- 150 g sugar
- 150 ml golden syrup
- 100 ml double cream
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground pepper
- 1.5 tsp baking soda
- About 500 g plain flour
How to bake pepperkaker
- 1Warm up
Warm butter, sugar and syrup in a pan until the butter has melted. Take the pan off the heat and let the mixture cool until lukewarm. Stir in the cream.
- 2Make the dough
Mix spices, baking soda and flour, and stir into the mixture to make a smooth, soft dough.
- 3Let it rest
Wrap the dough well and leave it in the fridge overnight. It firms up, and the flavour settles.
- 4Roll and bake
Roll the dough thinly on a floured counter and cut out shapes. Bake at 180 °C for 6 to 8 minutes. Watch them closely: the biscuits soon get too dark. Let them cool on a rack.
How to keep pepperkaker crisp
Put completely cold pepperkaker in an airtight tin, and they keep for several weeks. Store them on their own, as soft cakes in the same tin make them soft. There is more in storing gingerbread biscuits and in the Christmas biscuit tin.
Frequently asked questions
Why is the dough so soft?
Can pepperkaker go soft?
Can I cut down on the spices?
For the Christmas biscuits
Food Container 1,600 ml589 NOKAn airtight container for your pepperkaker, with plenty of room for a big batch.