Spice cookies

Spice cookies

Pepperkaker

By
From
Scandinavian Baking
Makes
30–50, depending on what size cookie cutters are used
Photographer
Columbus Leth

This is one of the best doughs for children to work with, and it’s great if you have lots of different-shaped cookie cutters. I have collected them for years, so I have about 100 shapes which makes baking these more fun. But it is also a bit crazy, I admit… The cookies in this photo were baked by children, so I’m sure you will forgive their very slight touch of what we’ll call ‘caramelisation’.

Ingredients

Quantity Ingredient
150ml golden syrup
250ml soft brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
175g butter, softened
150ml double cream
1/2 teaspoon bicarbonate of soda
750g plain flour, plus more to dust

Method

  1. Day 1

    Beat the syrup, brown sugar, spices and butter in a big bowl until soft and smooth. Add the cream and beat again. Sift together the bicarbonate of soda and flour, then mix into the butter mixture. Flour a work surface and knead the dough well, then wrap in cling film and leave in the refrigerator overnight. At this stage, you can leave it in there for weeks.
  2. Day 2, or when ready to bake

    Preheat the oven to 200°C. Roll out the dough really thinly on a floured work surface and cut out with differently shaped and sized cookie cutters. Place on baking trays lined with baking parchment. Bake for about eight minutes, then leave to cool on the baking parchment on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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