Pepparkaka- Spicy Ginger Biscuits
Crispy crunchy ginger biscuits from a Swedish recipe.
Created by:: Laurena @LifeDietHealth
Gather
  • 60 g vegetable spread we used vitalite
  • 85 g coconut sugar
  • 30 g coconut nectar (or syrup/treacle/molasses)
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons chickpea (gram) flour
  • 2 teaspoons water
  • just under 1 teaspoon cinnamon
  • 1 + teaspoon ginger
  • 1/4 teaspoon cloves
  • small pinch ground white pepper
  • pinch salt
  • 150 g plain flour (gluten free if required) plus extra for rolling.
Prepare
  1. Melt the butter, sugar and nectar together until the sugar dissolves (we used the microwave).  Remove from the heat source.
  2. Add the bicarbonate of soda and mix well (it might fizz or bubble a bit).
  3. Mix the gram flour with the water until you have a smooth paste, add this to the mix.
  4. Add the spices, salt and flour and mix well.
  5. Collect the dough into a ball, put in a shallow bowl or plate and flatten, cover with greaseproof paper / a wax wrap / silicon cover (or cling-film if you still use it)! Put in the fridge for a minimum of 2.5 hours.
  6. Grease and dust, or line a baking tray. Get plenty of flour ready, a rolling pin (or your hands and a palette knife), and shape cutters. If you have a thin flexible chopping board, these are great for rolling on. Dust your work space liberally with flour.

  7. Pinch a small piece off the dough from the fridge, roll out as thinly as possible (1-2mm if you can) then cut shapes. Place on your prepared baking tray.
  8. Bake at Gas Mark 5 (375f / 190c) for just FIVE minutes! Check and bake for an extra minute or two IF required. Remove from the oven and carefully remove from the tray as quickly as possible. They will appear soft but harden quickly. Allow to cool on a wire rack, then store in an airtight container as soon as possible.
  9. Repeat with the remaining dough as and when required!
  10. Enjoy!
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