Piparkakkut (Finnish Gingerbread)

This is our go to gingerbread recipe that generations of our family have used. It’s very simple to make and as soon as these come out of the oven, I know that Christmas has arrived.

makes about 30 cookies

what you need

100 g golden syrup

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

2 teaspoons baking soda

1 egg

250 g salted butter

200 g dark brown sugar

500 g plain flour

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what to do

Heat up the syrup, spices and soda on the stove in a large pot until it starts to bubble up and become thick. Mix in the butter and stir until it has all melted. Allow to cool for a few minutes.

Beat the egg and sugar until thick and pale and add to the syrup mixture. Mix to combine and then add the flour and stir to combine. Then work the dough into a smooth round with your hands, wrap in cling film and refridgerate over night.

To make the cookies, allow the dough to warm up a bit before rolling out about 5mm thick and then using any cookie cutter you want, press out your cookies and place them on a lined baking tray.

Cook in a 200C pre heated oven for about 6-8 minutes (check them at the 6 minute mark to make sure they don’t burn). Allow to cool on the baking sheets and store in an airtight container when cool. 

Note: You can enjoy these as they are, or decorate them with some white icing sugar.

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