Author Notes: Finnish Christmas is all about family and food. And lots of it! Cooking and baking starts weeks ahead, and each Christmas we feature the same dishes reserved for Christmas time on our dinner table.
One of our Christmas favourites are the delightful little gingerbread biscuits known as Piparkakut. My memory of these goes as far back as I can remember, every Christmas would see these aromatic biscuits make an appearance. This recipe has been handed down from my grandmother to my mother to me.
They are super easy to whip up, and can be frozen so can be made in advance. - Peggy Saas
- 3/4 cups golden syrup
- 7 ounces caster sugar
- 9 ounces butter
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cloves
- 1 tablespoon mixed citrus peel
- 2 eggs
- 17.5 ounces plain flour
- 3 teaspoons bicarb soda
- 1 teaspoon salt
- Place golden syrup, sugar, butter, spices and citrus peel into a saucepan and bring to the boil. Allow to cool slightly, then beat with electric beater until light and slightly fluffy. Beat in eggs one at the time.
- Sift flour, bicarb soda and salt together, add to the mixture to form a dough.
- Wrap dough with clingwrap and place into refrigerator overnight.
- Next day: Preheat oven to 200C. Roll out dough as thin as possible. Cut desired shapes using cookie cutters. Place biscuits onto oven trays, brush with iced water and bake in oven for 6-8 minutes until brown and slightly puffy.
- This recipe was entered in the contest for Your Best Family Recipe