It is an established custom in our household to develop new gingerbread recipes each winter and make the bread more exciting than its conventional, yet delectable, dark molasses version. A holiday classic of many European culinary traditions, this year’s variation from our test kitchen is a Nordic gingerbread that is inspired by one of my favorite gingersnaps, Swedish “pepparkakor”, literally a “pepper cake.” A single bite of this sweet, warm, and spicy gingerbread takes me right back to the cozy winter nights in Scandinavia. This recipe is a nostalgic and comforting tale that requires no words to fill me with joy to my very core.
Large snowflakes waltz as they ride on the notes of a wind-sung melody in the moody December skies.
We watch from a frosted window in the soft, warm fire glow, while our flickering shadows join in the dance in the spirit of the season.
It’s Yuletide in Sweden, the most magical time of the year.
Some winter treats to make the moment perfect… a sweet rush of dark molasses, a short bite of ginger, and a light kick of black pepper will spread the holiday warmth throughout my heart.
Ingredients
- 2 ½ cup flour, all-purpose
- 1 ½ sticks plant-based butter, at room temperature
- 1 cup brown sugar
- ¼ cup dark molasses
- 3 tsp ground ginger
- 1 ½ tsp rainbow peppercorn, crushed in a mortar and pestle
- 1 tsp allspice
- ½ tsp grated fresh ginger
- 1 tsp baking soda
- vegan icing to decorate the biscuits, optional
Prep Time: 20 min |
Bake Time: 8-10 min | Makes: +/- 36
|Difficulty Level: ♦♦ – Beginner
Method
In a large mixing bowl, beat the butter, sugar, and molasses until smooth and creamy. Add the spices and mix in thoroughly until evenly distributed.
Add the sifted flour and baking soda in small additions while bringing the mixture together with a spatula. Scrape the sides of the bowl and bring the dough together adding 1 tbsp of lukewarm water. The added warm liquid is just enough to help produce a shiny and malleable dough that is easier to work with. Tip the bowl onto a kneading board, dust with some flour, and knead the dough to bring it together. Don’t overwork or the developed gluten will make the gingerbread too tough. Return the dough to the bowl and set aside to rest for 15 minutes.
Preheat the oven to 350° F/180° C.
Dust the kneading board with flour and, with the help of a rolling pin, roll out the gingerbread dough to 1/4″ thickness, just over ½ a cm. Cut into desired shapes, gently transfer the biscuits onto a greased cookie sheet and bake for 8-10 min. The gingerbread is softer rather than crunchy. If you want a crunchy, cracker-like result, roll out the dough thinner and bake for 1 or 2 extra minutes at a slightly higher oven temperature.
Decorate with icing as desired and, please, enjoy with a steaming cup of your favorite cocoa drink.
Happy Yuletide
