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Ohhhh… Pepperkake,

Its wintertime, that means its pepperkake time. I came to Norway seven years ago approximately this time of the year. And one day my step daughter asked me for pepperkake, which I had no idea what that was. She was around four years at that time and all communication was based on single words since I did not understand any Norwegian. I could not make out what that was so I sent a message to my mother-in-law who thankfully said not to worry and that she would fix it. So she came home with a box of gingerbread cookies I have not eaten anywhere before. And I must have fallen in love with them. Now every winter I buy my first box of pepperkake… now there is an økologisk box you can find in most places and eat probably more than the kids do. And I also make a baking project with the kids, where we bake the cookies and then we decorate them, which is the most fun part. This year, I think I was quite early with the cookie baking, well I will definitely have more sessions as it is an excellent way of keeping kids busy indoors. So here is a super recipe I found which is little bit of a hybrid between pepperkake and the german “spekulatius”. What I like about it is that the sugar amount is not very high. And instead of normal brown sugar I used coconutsugar, which  I replaced a part of the sugar againwith Agave syrup  to get that sticky consistency instead of a cookie consistency.

Ingredients:

  • 150g Butter
  • 100g Brown sugar or coconut sugar (Kokosblomstsukker)
  • 30g Agave syrup or honey
  • 1 egg (I took organic egg)
  • 1 ts organic cinnamon
  • 1 pinch ground clover (I took 1/2 ts)
  • 1 pinch cardamom (I took 1/2 ts)
  • 1 ts peel of an organic lemon or orange (optional but it tastes kind of zesty)
  • 60g ground almonds (this is typical for the german cookies you can leave it out in case of pepperkake)
  • 300g flour (I actually took fullkorn spelt flour and they turned out amazing)
  • 1 ts natron or baking powder

You mix everything together and leave the dough in the fridge for an hour (I took it out after half hour and it was ok), but you have to use extra flour to roll out the dough as it sticks. You roll the dough 4mm. thin, well I didn’t measure it but I tried to roll it out as thin as I could but still not too thin so that we could take up the forms that we did. You probably will do several trials to find the right thickness, but dont do too thick as it will end up to be more cookie like. After having the forms on a tray with baking paper, you bake them in the preheated oven (heat the oven to 200C) and bake them for 10-12 minutes.

 

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