- 450 grams (3 cups) flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground clove
- 200 grams (3/4 cup) sugar
- 100 ml (1/3 cup) heavy cream
- 100 ml (1/3 cup) inverted sugar syrup (such a Lyle's Golden Syrup)
- 150 grams (2/3 cup) butter
- Sift together the flour, baking powder, cinnamon, black pepper, ginger and clove into a large mixing bowl, and set aside.
- In a medium sized saucepan, combine the butter, sugar and syrup. Stir and warm on low heat until the sugar dissolves.
- Once the sugar is dissolved, add in the cream to the sugar mixture and stir.
- Once combined, add the sugar to the flour mixture. Stir until throughly combined.
- Place the dough into the refrigerator overnight, or for at least 8 hours.
- Pre-heat oven to 175 degrees Celsius or approx. 350 degrees Fahrenheit. Once the dough has chilled, remove it from the bowl and cut it into four large sections.
- Using one section of dough at a time, roll the dough out flat and cut it into shapes using a cookie cutter.
- Place the cut-out cookies onto a parchment paper lined baking tray and cook in the pre-heated oven for 10-12 minutes. When the cookies are slightly brown around the edges, they are done.
- Place the baked cookies on a rack to cool. Once cool, eat and enjoy!
Recipe by Thanks For The Food at http://thanksforthefood.com/norwegian-pepperkake/