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.
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
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.