Pepperkake, the Norwegian version of
gingerbread cookies, are arguably the
most popular cookies in Norway holding a
cherished place in the country's holiday
traditions. Originating in Norway in the
16th-century, these spiced treats were
initially introduced by German merchants.
These festive cookies are often enjoyed
during Christmas celebrations, reflecting
Norway's rich culinary heritage.
Makes about 40 cookies depending
on your cookie cutter size
Pepperkake
55 g butter
75 g soft light brown sugar
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cardamom
1 tsp. finely grated orange zest
20 ml of clear honey
2- 4 Tbsp. milk
225 g plain flour
½ tsp. bicarbonate of soda
Icing
1 egg white
About 300 g sifted confectioners' (icing) sugar
Squeeze of lemon
Pepperkake
1. Cream the butter and sugar until light and
fluffy. Add the spices, orange zest and
honey and beat again, then add 2 tbsp of
milk. Gradually add the flour and
bicarbonate of soda and bring the dough
together in a ball, adding more milk if
necessary so it is not sticky. Wrap in plastic
wrap and place in the fridge for an hour.
2. Lightly flour your surface and roll out the
dough 3 mm thick. Use a cookie cutter to
cut out shapes. Gather the remaining
dough into a ball, roll it out again and keep
cutting until it has all been used. Place in
the fridge for 45 minutes.
3. Pre-heat the oven to 175°C. Cook the
biscuits for 12 minutes and allow to cool
until hard.
4. Make the icing and decorate. For a
Scandinavian feel, try writing 'God Jul'
(Merry Christmas in Norwegian).
Make a gingerbread house
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