Pepparkakor (ginger snaps)

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By: Janet Brinkworth From: Good Food Live

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This recipe is classed as intermediate

Rating 3.55 / 5 (20 votes)

Prep time:
45 min, plus overnight chilling
Cook time:
10 min

Try Janet Brinkworth's crisp, spiced
Swedish-style biscuits, delicious with a cup of tea or coffee


1. Place the molasses in a heavy-based saucepan and bring to the boil.

2. Once boiling add in the butter and caster sugar. Cook stirring until the butter and sugar are melted, then remove from direct heat and allow to cool.

3. When cool, beat in the egg and transfer to a mixing bowl.

4. Sift in the flour, salt, bicarbonate of soda, ginger and cinnamon.

5. Mix it all together well, then knead the mixture with your hands until it forms a smooth dough.

6. Cover the mixture in cling film and chill, ideally overnight.

7. Preheat the oven to 180°C/gas 4.

8. Roll out the dough very finely and cut out biscuit shapes, such as circles and hearts.

9. Place the biscuits on greased baking sheets and bake in batches for 10-15 minutes until the biscuits are set and just beginning to colour. Allow to harden on the baking sheets then transfer to wire racks to complete cooling.

10. Store in an airtight container.


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Latest Comment


can you please tell me what is the best molesses to use thank-you

liz197 liz197  Posted 23 Mar 2010 12:32 PM

iam writing an 10 yr old irl cooking with her auntie lynn

Spelly Spelly  Posted 24 Dec 2009 12:22 PM

thes cookies were faboulus they are lovely to make but also uses quite alot of flour and molassoes

Spelly Spelly  Posted 24 Dec 2009 12:12 PM

I think it is delicous and it looks so good. It's crunchy and I like the fact that it's in a heart shape. Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicous

Anonymous Anonymous Posted 29 Jun 2009 6:22 PM

can I use black treacle instead of molasses and can the biscuits be frozen once cooked?

christineM62765 christineM62765 Posted 03 Dec 2008 5:11 PM