Pepperkaker are thin, crispy cookies, with a touch of spices consumed during Christmas in Norway.
Course Christmas cookies
Cuisine Norwegian
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Resting Time 8 hourshours
Servings 716very small cookies
Calories 3kcal
Author Lizet Bowen
Ingredients
½cupbutter(115g)
1cupsugar(100g)
⅓cupcorn syrup or invert sugar(79ml)
⅓cupwhipping cream(79ml)
½tablespoonvinegar
1teaspoonbaking soda
2teaspoonsground ginger
2teaspoonsground cinnamon
1teaspoonground black pepper
2teaspoonsground cloves
2-¾cupsflour(352g)
Instructions
In a medium saucepan, heat butter, sugar, and corn syrup, until the sugar dissolves. Remove from heat and add vinegar and baking soda. Cook for 2 more minutes. Turn off the heat, add cream and spices and let the mixture cool.
Once cool, add the flour little by little and mix with a wooden ladle.
Store the dough in the refrigerator for 8 hours or overnight.
Preheat the oven to 180C / 350F and grease 2 baking sheets.
Divide the dough into 2 or 4 portions. Working with one portion at the time, roll the dough until very thin. Use a cookie cutter or a small round lid, and cut.
Place cookies on prepared trays and bake for 10 minutes.
Notes
The heart cutter I used was very small, measuring 2cm / 0.7inches. If using a bigger cookie cutter, you'll get less cookies.