I bake pepperkaker every year. It’s the Norwegian version of gingerbread and how different it is to it’s cousins around the world I have no idea. It’s an activity everyone should go through before christmas, every year and children young an old seem to enjoy it (children do at least for a short while). Here’s the recipe that will leave you with pepperkaker well into the new year:
150 grams of butter
5 dl sugar
Dice the butter and leave it on the counter until it’s tempered and soft. Whisk it with the sugar until it’s white and fluffy. Then add the remaining ingredients:
2 dl of syrup
2 dl of water
1 T ground cinnamon
1 T ground ginger
1 T ground cloves
1 T baking powder
1,5 litres (850g) of wheat flour
Place it somewhere cold, preferably for a day or two, but a minimum of an hour. This is to improve the dough before working with it, and for the tastes to set properly.
This is my mom’s recipe and it has been used for ages! I think it’s huge, and found out just how huge it is the first christmas I lived away from home. Not having much experience with baking I asked my mom how big the recipe was, she claimed it was just the right size. And indeed it was! if you’re a family of 15!! I was making cookies into the wee hours of the night and filled up so many tins it was not even funny! This year I made about a third of it, which was just about perfect for our family. Recipe then looks like this:
We filled about four trays of cookies. Son was done after one and a half and we were left with a decent amount to make on our own.
The cookies should be very thin, but not quite see-through. A few millimetres is perfect. Bake for 5-7 minutes at 200 degrees (celcius) and make sure to eat a few while they’re still warm and soft.
Enjoy the delicious ‘pepperkaker’ and the christmassy smell that fills the house.