12.15.2014

Norwegian Pepperkaker


The Christmas cookies I remember most are those that were given to our family by my best friends mother.  In fact, the only cookies I make at Christmas are from Laila.  I'm so grateful I took the time one day to write down her recipes.  Her Norwegian Pepperkaker were always so crunchy and had a bit of spicy heat to them.  


Pepperkaker are perfect for shipping.  They will last stored in tins for weeks.  The flavor lasts as long as the cookie.


They are so simple to make.  You will want to add them to your Christmas cookie exchange list and that's why I decided to make them for The Great Food Blogger Cookie Swap.  The cookie swap brings food bloggers from around the world and creates a huge cookie exchange to raise funds for Cookies For Kids Cancer.  This is the third time I have been involved.  I send one dozen cookies to three selected food bloggers.  In return I receive a dozen cookies from three different food bloggers and end up receiving 3 dozen cookies.  How fun is that? 

Check out the recipes that I received from the following food bloggers:



Fleur Delicious: Confetti Cookies




The Great Food Blogger Cookie Swap 2014




You will need:

1/2 cup sugar
1/2 cup dark corn syrup or golden syrup
1/2 cup (1 stick) butter
1 1/2 teaspoons vinegar
1 egg
2 1/4 cups flour
1/2 teaspoon soda
1/4 teaspoon fresh ground pepper
1/2 teaspoon ginger
1/2 teaspoons cloves
1/2 teaspoon cinnamon

In a small saucepan combine 1/2 cup sugar.


1/2 cup butter


1 1/2 teaspoons vinegar


1/2 cup dark corn syrup


Bring to a simmer over medium heat.


 stirring to incorporate the butter.


Remove from heat and pour into a large mixing bowl.


Allow to cool for about 5 minutes or so.


Meanwhile, prepare dry ingredients.  Begin by freshly grinding 1/4 teaspoon black pepper.

I'm sure you all know by now that I'm not a fan of canned black pepper.  Canned ground black pepper will over power the spice flavors in this cookie.  Try not to use it unless you absolutely have to.  The cookie should have a subtle pepper flavor.


Sift 2 1/4 cups flour, 1/2 teaspoon soda, 1/2 teaspoon ginger, 1/2 teaspoon cloves.


and 1/4 teaspoon fresh ground black pepper.




Add 1 egg to the slightly cool sugar mixture.


Add the flour spice mixture.



Beat until smooth.


Place the dough on a piece of plastic wrap.


Wrap tightly.



Form the dough into a square to make roll out more simple.  

Place in refrigerator dough for several hours or overnight.


After dough has chilled for several hours, remove from the refrigerator and place on a floured surface.


I think putting a piece of plastic wrap over the top of the dough helps to roll the dough thing.






Place on a parchment lined baking sheet.


Bake in a 350 degree Fahrenheit oven for 7-8 minutes or until golden and browning on the sides.


Remove from oven and cool.

Layer Pepperkaker in tins and store in a cool place.






Norwegian Pepperkaker
1/2 cup sugar
1/2 cup dark corn syrup or golden syrup
1/2 cup (1 stick) butter
1 1/2 teaspoons vinegar
1 egg
2 1/4 cups flour
1/2 teaspoon soda
1/4 teaspoon fresh ground pepper
1/2 teaspoon ginger
1/2 teaspoons cloves
1/2 teaspoon cinnamon

In a small saucepan add sugar, corn syrup, butter and vinegar to a simmer.  Remove from heat and pour into a large mixing bowl.  Set aside to cool for 5-10 minutes.  Mix in egg.   Sift together the flour, soda, pepper, ginger, cloves and cinnamon.  Cover and refrigerate for several hours or overnight. Once dough has chilled, roll dough very thing on a floured surface.  Cut into any desired shapes.  Bake on a parchment lined baking sheet for 7-8 minutes. Remove cookies from baking sheet immediately and allow to cool.  Store in airtight tins.



11 comments:

  1. Hey Janet, love your blog! Is this a true Norwegian recipe? The reason I ask is that my husbands family do a Christmas theme each year, blue jean, cowboy, mickey mouse, etc. You get the idea, and this year because they do in fact have Norwegian ancestry they are doing a Norwegian Christmas, and I would love to bring something that is Norwegian.

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    Replies
    1. It is authentic. They make them in Sweden as well. My best friends mom was Norwegian and she would make these along with the Berlinerkranser and Almond tartletts, both recipes are on my blog. Look in the recipe search or recipe index. Berlinerkranser are really easy and my favorite. I think your themed Christmas idea is awesome.

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    2. Great, now I want to make them both! I hope the actual relatives from Norway will be nicely surprised...I hope.

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  2. I can attest to how good these little cookies are, and how adorable, too! Thanks for sharing them, Janet - I brought them into the office, and everyone loved them!

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  3. Hi Janet, thanks for the recipe. I'm not a very experienced baker, and my dough wound up really sticky. It had chilled doe about 5 hours. Couldn't have been not quite chilled enough, or should I add some extra flour...?

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    1. Oh no. That's not good. You can try refrigerating overnight. If the dough is still too sticky, you made need to add an additional 2 tablespoons flour. I hope this helps

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  4. Karen and Cerys10/16/16, 3:01 PM

    So my daughter for homework had to make a foreign food (her teacher added they should maybe bring some for him to try too, I'm not sure he gets fed at home lol) When we came across this recipe my initial thought was "at least we have all the ingredients". We got almost 100 out of the batch of dough (enough for the whole school if she wanted as she attends a small village school) Sadly they are too nice to share so she's just taking enough for her class and the remaining 80 are going into our bellies :) Life's hard lol These will definitely be made in our house again in the run up to Yuletide. My great grandma was Norwegian but she died many years ago so I don't remember if she ever made these but I am so glad we found your recipe. Many thanks!

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    Replies
    1. I think I'd rather have them in my belly too. I'm so happy you like the cookies and now you have an authentic Norwegian recipe. Thanks for sharing this fun story.

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  5. I'm so looking forward to making these! I'm wondering about freezing the dough... Have you tried that? Perhaps if I chill the dough, then cut the cookies out and flash freeze? Any suggestions would be appreciated!

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    Replies
    1. I have never frozen the dough, but I think it's a fabulous idea. I even think cutting the dough and freezing would work great too. The cookies freeze great after they have been baked. I'm a fan of freezing everything and anything to help with time. I hope you love the cookies.

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    2. It worked! I refrigerated the dough, rolled it out, cut out the cookies, then froze them. I just baked them off now, and while I don't know how they'd be if I hadn't frozen them, they taste and look great! My tree cutter is larger than yours, that with the cookies being frozen, they took about 10 minutes in the oven. Lovely - peppery and crisp!

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