Swedish Gingerbread

Back home in Sweden it’s a longstanding tradition to bake pepparkakor (peppercakes) over a mulled wine and crackling fireplace, together with your family or friends. Swedish gingerbread is made to be thin and crispy, generously spiced and pairs perfectly with blue cheese.

Fun fact: It’s long believed that gingerbread makes you kinder. So much so, that in the 15th century gingerbread was commonly prescribed by doctors to cure bad tempers. (Not that you needed an excuse!)

Step 1:

Heat syrup and sugar gently on the stove. Once sugar is dissolved take off the heat and mix in the butter. Set aside to cool (room temp advised).

Step 2:

Add your gingerbread mix to the pot. Stir everything together with a wooden spoon. After 3-4 minutes of mixing, all the ingredients should be fully incorporated.

Step 3:

Pack the dough in a sandwich bag or cling wrap, and flatten. Leave to mature in the fridge for 1-2 days.

Step 4:

Set your oven to 190 degrees (fan forced, convention). Then sprinkle flour on your workbench and roll out your dough. If you like it Swedish style, the final thickness should be 3–5mm.

Step 5:

Cut your desired shapes and using a spatula place on your oven tray with baking paper. Bake for approx. 5 minutes (time can vary depending on the dough thickness).

Step 6:

Smaklig måltid! Store any leftovers (if there is any) in an airtight container.