If you know of a foodie or two, you might like to gift them some beautifully wrapped Pepparkakor (ginger thins) this Christmas. These can be enjoyed without icing, but with a bit of imagination, icing and a steady hand, they can be transformed into a lovely gift.
Ingredients for the biscuits
75g (2¾oz) soft light-brown sugar
60g (2oz) butter
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cardamom
1 tsp finely grated orange zest
1 tbsp black treacle or molasses
2-4 tbsp milk
225g (8oz) plain flour
½ tsp bicarbonate of soda
Ingredients for the icing
1 egg white
300g (10½oz) sifted icing sugar
Start off by creaming the butter and sugar using a mixer. Add all of the spices, orange zest and treacle or molasses and mix. Add 2 tbsp of milk. With the beater on a low speed add the flour and bicarbonate of soda. Using your hands, bring the dough together into a ball. Add more milk if the dough becomes sticky. Wrap in clingfilm and put in the fridge for an hour.
Lightly dust your surface with flour and roll out the dough 3mm (⅛in) thick. Stamp out your shapes and put them on to two lightly buttered baking-sheets. Repeat until all the dough been used. Put the sheets in the fridge for 45 minutes and heat the oven to 180°C/350°F/gas mark 4. Cook the biscuits for 8-12 minutes (until edges turn golden brown). The consistency should be hard and ‘snappable’.
Beat the egg white then add a squeeze of lemon juice and as much icing sugar as desired.
Decorate. Wrap. (Or enjoy for yourself!)
Alternatively, if you’re feeling a little lazy, you can buy them from our friends at Totally Swedish!