Swedish Pepparkakor Ginger Biscuits

Name: Swedish Pepparkakor Ginger Biscuits
Total time: 1 h
Cuisine: Scandinavian
Ingredients: 300g plain flour, plus extra for rolling; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground cardamom; 100g dairy free spread; 100g light brown soft sugar; 4 tbsp golden syrup; 2 tbsp water

Thin, snappy, spicy Swedish gingerbread biscuits. Roll them out and cut festive shapes with the kids.

Time1 hr plus chilling
LevelEasy
Costabout £0.04 a head
Oven175°C (155°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

30 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 gplain flourplus extra for rolling
1 tspbicarbonate of soda
2 tspground ginger
2 tspground cinnamon
1 tspground cloves
1 tspground cardamom
100 gdairy free spread
100 glight brown soft sugar
4 tbspgolden syrup
2 tbspwater

Method

1
Mix the flour, bicarbonate of soda and all the spices in a large bowl.
2
Warm the dairy free spread, sugar, golden syrup and water in a pan over a low heat until melted and smooth. Do not let it boil.
3 min
3
Pour the warm mixture into the flour and stir to a soft dough. Wrap and chill for 2 hours, or overnight, until firm.
120 min
4
Heat the oven to 175°C (155°C fan). Line two baking trays. Roll the dough very thin, about 2mm, on a floured surface.
5
Cut out shapes and lift onto the trays. Bake for 6 to 8 minutes until darker at the edges and smelling of ginger.
7 min
6
Leave to cool on the tray for 5 minutes. They crisp up as they cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.