Ginger Thins

Ginger Thins


3 people made this

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

Mill City Wini

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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