Pepparkakor : Swedish spice biscuits

Traditionally made for Christmas, these little spice biscuits are also prepared for Advent and Saint Lucia. Their name means "pepper biscuits", but they contain no pepper whatsoever. The mixture of spices they contain is reminiscent of delicious Speculoos... but in a more subtle way ! Let yourself be tempted.
  • 100 ml / 3.38 fl oz water​
  • 17 ml / 0.57 fl oz molasses​
  • 10 g / 0.35 oz ground cloves​
  • 10 g / 0.35 oz ground cinnamon​
  • 10 g / 0.35 oz ground ginger​
  • 10 g / 0.35 oz bicarbonate of soda​
  • 1 pinch salt​
  • 150 g / 5.29 oz powdered sugar
  • 140 g / 4.94 oz butter at room temperature​
  • 400 g / 14.11 oz wheat flour​

Bring the water, molasses​ syrup, cloves, cinnamon, ginger, salt and bicarbonate of soda to the boil for one minute, stirring simultaneously. Leave to stand for about 5 minutes.

​Mix the butter and sugar until smooth. Add the warm spice solution. Add the flour and salt and continue mixing until you have a smooth, glossy dough. Wrap the dough in cling film and place in the fridge overnight, and if possible longer (the dough can be refrigerated for up to 2 weeks for more flavour).

​Remove the dough from the fridge 30 minutes to 1 hour before baking, so that it reaches room temperature (if the dough is too cold, it will be difficult to work and bake). Preheat the oven to 220°C / 428°F. Spread the dough as thinly as possible on a clean surface sprinkled with flour and shape the biscuits using cookie cutters.

​Place the biscuits on baking trays lined with baking paper and bake in the middle of the oven for around 5 to 7 minutes (pepparkakor tend to burn very easily).

Pepparkakor : Swedish spice biscuits
Capra Pyrenaica 23 January 2024
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Kanelbullar : the recipe for these Swedish cinnamon buns
Sweden's undisputed Viennese pastry, kanelbullar (which means "cinnamon bun") even have a special day in Sweden : October 4th ! These brioches were popularised in 1920 under the name of "cinnamon rolls" and have been adopted in several parts of the world, notably in North America under the name of "Cinnamon Rolls" or in Alsace-Moselle (France) under the name of "Schäggekueche".