Pepparkakor Swedish Ginger Snap Cookie
Prep time
Cook time
Total time
These delicious cookies are Swedish ginger snaps or in good old Blighty, a thin version of the ginger nut. One of my all time favourite biscuits. I tweaked a recipe, dropping the cloves as that is one of my least favourite spices and just went for ginger and cinnamon.
Serves: 24
  • 180g plain flour
  • 85g butter, softened
  • 75g caster sugar
  • 1 medium egg
  • 85g treacle
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • Pinch of salt
  1. Preheat the oven to 180C/160C Fan
  2. Beat together butter and sugar until light and fluffy with a wooden spoon or in a stand mixer with a paddle attached.
  3. Add in beaten egg and treacle and beat together. It does not matter if it looks a little separated.
  4. Sift in flour, ginger, cinnamon, bicarbonate of soda and a pinch of salt and stir into a soft dough.
  5. Wrap in cling film and chill in the fridge for 3 to 4 hours, until firm.
  6. Line your baking sheets with baking parchment or a silicon mat.
  7. Liberally dust your work surface and roll out to about 3 mm. Cut out with a 3 inch round cookie cutter or any shape cutter you fancy.
  8. Bake for between 8-10 minutes until browning on the edges.
  9. Remove from the oven, let cool on the tray for a few minutes, then transfer to a wire rack to cool. Keep in an airtight box.
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Recipe by Cluck, Muck & Cook at