Piparkakut

There’s something rather restorative about gingery biscuits, don’t you think?  Their aromatic spices, warm sweetness and golden hues are the perfect antidote to dark days and biting winds. 

Pretty sure the Finns agree with me as one can find the following piparkakut (ginger cookies) almost everywhere in Finland at this time of the year.  They go terribly well with a warming glass of Glögi but aren’t too shabby with a simple cup of tea either.  :)

This is my entry for Susan’s fabulous Eat Christmas Cookies event.

Piparkakut (Finnish Ginger Snaps) 

(make a lot)

125g golden syrup

2 tspn cinammon

2 tspn ground ginger

1 tspn ground cloves

Rind of 1 orange, finely chopped

150g salted butter

150g sugar

1 egg

1 tspn bicarbonate of soda

500g plain flour

  • Cream the butter and sugar together.  Add the egg and stir well to combine.
  • In a small pan, bring syrup and spices to a boil.  Add to the butter/sugar/egg mixture and stir well.
  • Sift in the flour and bicarb and mix into a dough.
  • Leave somewhere cool for at least 12 hours (no longer than 48 hours).
  • Pre-heat the oven to 250oC.
  • Split the dough into quarters and roll out very thinly (approx. 2mm).  Cut with a cookie cutter and place on a baking tray.
  • Bake for 5 -6 minutes or until golden brown.
  • Keep away from cheeky pups.

28 thoughts on “Piparkakut

  1. “Pepparkakor” is a big Xmas thing in Sweden too, not to fond of eating them myself, but I do agree about the lovely, comforting spices! No wonder someone with a much better sense of scents find them very interesting too:)

  2. I searched in vain for a recipe like this yesterday – fantastic Wendy. Now so happy and will be baked soon. Thank you! Oooooh Marco still looks wistful….

  3. Marco is obviously a gourmet . Is he a good eater? Ours are hopeless -unless they think the food is from our plates!
    I’ll definitely try these as I’m sure we’ll enjoy them for Christmas. Lucy might even make them as presents.

    Yvonne

  4. I was carefully reading your page and deciding that I would make some of these biscuits tomorrow. When I came to the last instruction I thought whatever does she mean? When the picture scrolled up I couldn’t stop laughing! Well – you would do the same as Marco if you were a dog I’m sure. Great pic and also the wistful one recently.
    Wendy (Wales)

  5. Gen – No, he didn’t. He had a good sniff though!

    Pia – His nose was going mad the whole time they were in the oven!

    Antonia – They aren’t very Christmassy but I like them too. :)

    Lucy – Really? If you like it on toast then we are kindred spirits indeed!

    Helen – Hope you enjoy them! Marco’s still looking wistful. He never did get a cookie!

    Yvonne – He didn’t used to be but a few months ago we started getting dog food from our vet. It’s Royal Canine and he goes absolutely nuts for it. My friend Gen tried it with her VERY fussy dog and he loves it too.

    Wendy – Very glad I made you laugh! :) Hope you like the bisciuts.

    Susan – Thank you for holding the event!

    Catering Equipment – :)

  6. These are exactly the sort of biscuits I disliked as a child but I think I appreciate the spices in them a lot more now and yours look so good I am tempted to give them a second chance

    BTW – I am amazed that you can take a photo like that without Marco woolfing down the whole plateful in the click of the camera shutter – what self control!

  7. Sarah – Sorry! I missed your comment! I put my dough outside for a couple of nights to keep it cool until I was ready to roll (so to speak). The temperature was below zero the entire time and the dough froze. Still cooked perfectly one defrosted. :)

    Johanna – He is very good. He just sniffed longingly.

    Lucy – Oh, I do hope you enjoy them. :)

    Joanna – It’s a WordPress thing found in the extras folder under Settings. It’s a bit cool, isn’t it?

  8. thanks for this recipe wendy, they look fab!

    Isn’t marco a cheeky dog, he is just like our black lab, her snozzer gets into everywhere!!! tehee

  9. They’re everywhere in Estonia as well (piparkoogid). I’m planning to make about 3 kg of gingerbread dough this weekend alone -and hopefully that’ll last us until the New Year :)

  10. I’ve just made these today Wendy and they are very moreish – I’ve had to hide them from Andy. The orange rind does great work. Thanks for another lovely recipe.

  11. not sure if i have done this right ~ is it really 500g of flour ~ my dough seems very stiff, also 250 is about the hottest my oven will go ~ is that why the biscuits only stay in a little while?

  12. Pippa – It is 500g and, yes, the dough should be really stiff. It’s a very hot oven indeed but the bisciuts are very thin and need very little time in there. Hope they work out. Remember my first batch wasn’t entirely successful… :)

  13. I’ve just made these, & will give a jar of them to friends as a Christmas present. They were very easy to make – mine are little stars and hearts. Because I still had the orange I bought for grated peel;, I juiced it and made orange icing to blob inb the centre of each biscuit.

    The batch made so many – because my Christmas biscuit cutters are quite small – that I a whole tin of un-iced ones for myself, as well as plnety to give to friends.

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