Make: Scandinavian gingerbread biscuits

gingerbread

Let’s face it, the Scandinavians know a thing or two about embracing winter. They go further than that, they make it chic. This Scandinavian gingerbread recipe that I use is pretty awesome. Known as ‘pepparkakor’ you can take a shortcut and buy this in the nationwide flatpack furniture stores of the blue and yellow variety – but this way is far more fun and will impress your friends and possibly even your kids. I actually cannot wait for Gus to be old enough to join me on this annual gingerbread biscuit making tradition.

You could probably also make this with gluten-free flour – but then again, looking at the amount of sugar going into the dough, why bother….rather have something 100% bad than just half bad I say!

Also, you will need a pestle and mortar to make this – unless you already have a jar of ground cardamom in your pantry (?!). This part is quite fiddly because you have to split open the pale green husks (I do it with my teeth – don’t judge!) and release the tiny  black lumps before grinding them up. The smell is beautifully pungent and will clear your airways – inhale its gorgeousness while you wipe your brow because you need to grind enough for 2 tablespoons – it will feel like 100 cardamom pods, but it’s only about 50. I know – but it is really worth it!

Oh and definitely make the entire batch of dough as per the recipe – you can freeze half if you don’t want to make a tonne of biscuits in one go. And give it 24 hours in the fridge…it makes the gingerbreadiness just pop!

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Here is the recipe link and also an interesting story about how I once nearly died in Stockholm…click here