Pepparkakor Village

Name: Pepparkakor Village
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 24
Ingredients: 125 g unsalted butter, chopped; 125 g golden syrup; 90 g light muscovado sugar; 350 g plain flour, plus extra to dust; 1 tsp. ground ginger; 1 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1 tsp. baking powder; 1 medium egg white; 1 medium egg white*; 250 g icing sugar

Nothing says Christmas quite like the smell of gingerbread baking, and this classic Swedish variety lasts well and has a great characteristic snap. You can, of course, use the dough to make simple gingerbread people, rather than designing a hanging garland, or just add 1 hole to string up individually.

By Meike BeckUpdated: 13 December 2023

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Pepparkakor literally translates as "pepper cookies" and is the Swedish version of the gingerbread biscuit. Made using ginger, cinnamon and ground cloves, this sturdy spiced biscuit is perfect for hanging as it won't break easily and softens slower than a shortbread biscuit (although keep in an airtight container to last as long as possible).

If you are after an easier gingerbread recipe with a less intricate design, then we have you covered with our classic gingerbread recipe.

If you liked this gifting idea, then we have plenty more recipes for you to try.

Find the template to make your Pepparkakor here.

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Yields:

Prep Time:

1 hr 30 mins

Cook Time:

30 mins

Total Time:

2 hrs

Cal/Serv:

152

Ingredients

For the pepparkakor

125 g unsalted butter, chopped
125 g golden syrup
90 g light muscovado sugar
350 g plain flour, plus extra to dust
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. baking powder
1 medium egg white

For the icing

1 medium egg white*
250 g icing sugar

Directions

1. Step 1For or the pepparkakor, in a medium pan gently heat the butter, syrup and sugar, stirring until melted and combined. Set aside to cool. Meanwhile, in a large bowl mix the flour, spices, baking powder and a large pinch of fine salt.
2. Step 2Beat the egg white into the cooled syrup mixture, then add to the flour bowl and stir to combine (the dough will be fairly soft). Tip out on to a work surface, wrap and chill for at least 4hr (up to 24hr), to firm up.
3. Step 3Line 3 large baking sheets with baking parchment. Flour a work surface and roll out 1/2 the dough to 3mm thick. Using our templates (see intro), a gingerbread house cutter or a small knife and your imagination, cut/stamp out houses. Transfer to the lined sheets, spacing slightly apart.
4. Step 4Repeat with remaining dough and trimmings. Using a small, sharp knife, cut out at least 2 holes or ‘windows’ in each house, spaced evenly apart in the top 1/3 (these will be used to string the garland). Or cut out 1 hole, if you want to hang the biscuits individually. Chill for 15min.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Bake the pepparkakor for 20-25min, or until deep golden. Leave to cool for 3min on the sheets, then transfer to wire racks to cool completely.
6. Step 6For the icing, in a medium bowl beat the egg white until it holds stiff peaks. Sift in the icing sugar and beat until fully combined. Beat in a few drop of water to get to a thick but pipeable consistency. Spoon 1/2 into a piping bag fitted with a 1mm plain nozzle, and the rest into a piping bag fitted with a 2-3mm open or closed star nozzle.
7. Step 7Pipe icing details on to the cooled houses. Leave to set before serving. To display as a garland, thread food-safe string or ribbon between the windows and hang.

*Pregnant women, infants and the elderly are advised to eat raw eggs only if they have the British lion stamp

TO STORE

Un-iced, the biscuits will keep in an airtight container at room temperature for up to 3 months. Iced biscuits will keep in an airtight container at room temperature for at least a month. If on display, the biscuits will soften faster.