Ginger Thins

    2 hours 25 minutes

    These biscuits, called pepparkakor in Sweden, are popular at Christmas but they are good any time of year.

    4 people made this

    Serves: 60 

    • 250g butter
    • 1 1/2 cups (330g) white sugar
    • 3 tablespoons light golden syrup
    • 2 eggs
    • 3 cups (375g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon allspice
    • 1/4 teaspoon ground cloves

    Preparation:15min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle and wrap in waxed paper. Refrigerate at least 2 hours.
    2. Preheat oven to 180 degrees C. Roll the dough out onto a lightly-floured surface to about 1 cm thickness. Cut the dough using a star-shaped biscuit cutter. Place biscuits 3cm apart on ungreased baking trays.
    3. Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.

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    Reviews in English (2)


    I got only 38 cookies from this recipe. My cookie cutter must be twice the size. Over all the cookies came out good.  -  03 Oct 2009  (Review from Allrecipes USA and Canada)


    These cookies were simple and quick to put together. The taste was light and sweet, but did not feed 60.  -  22 Apr 2009  (Review from Allrecipes USA and Canada)