Ginger-free gingerbread biscuits / Swedish "Pepparnötter"

Swedish saying goes: "Av pepparkakor blir man snäll"
"Of gingerbread biscuits one becomes kind."

Just as gingerbread biscuits are a big part of Christmas in a lot of countries around the world, they are an important part of Swedish Christmas. You'll find them in most Swedish households during the festive period, I have however never been much of a fan of them. There is a brand of gingerbread called "Annas pepparkakor" that are light, fluffy and they just melt in your mouth and their biscuits are the only ones I've enjoyed; sharing names with the company undoubtedly played a part when I was a child and I love the special edition tins they come out with at times. I don't particularly enjoy ginger in other foods either, and silently detested anyone who tried to get me to eat ginger things to ward off nausea during any of my pregnancies. Because I get hypremesis gravidarum and would do anything to stop feeling sick I have tried it in numerous forms during each pregnancy as it supposedly helps ward off nausea, but I've found it no help and so continue to dislike the flavour.

But having children of my own I feel like we should still bake them at Christmas, at the same time I'd like to be able to enjoy the biscuits as well... So this year I decided to try using the recipe for another Swedish Christmas favourite, Pepparnötter, which is very similar in taste and texture minus the ginger. Instead of simply rolling the dough into balls I adapted the dough mixture slightly to make is easier to roll flat and cut shapes out of. I've been happy with the result; the kids have loved them and the chance at playing with cookie cutters (when don't they love that?!), so this one is for any other ginger haters, or those that simply want to try something a little different. Warning this recipe is best done if the dough can sit in the fridge over night before you roll it.


Ingredients

• 250 g butter (room temperature)
• 250 ml sugar
• 4 tbs syrup
• 3 tsp baking powder
• 1 tbs ground cardamom
• 1 tbs ground cinnamon
• 1 large / 2 small eggs
• 700 ml flour (make sure to have plenty extra for when you roll it out)

Method

1. Mix butter, sugar, egg and syrup.
2. Mix the flour, cinnamon & cardamom separately then add to the rest of the mixture.
3. Split the dough into 2-3 parts and store in aluminium foil in the fridge over night (I tend to shape the dough into an oblong shape).

   The next day: 

1. Pre-heat the (fan) oven to 170℃ and take the dough out of the fridge; on a well floured surface roll the dough out fairly thinly.
2. Use cookie cutters to cut out pieces and place them on trays covered with baking paper.
3. Bake for 5-8 minutes (depends a bit on the size of the shapes you've cut out) - the dough is quite light in colour and you want to get the biscuits out before they get too much colour as they harden once they cool down.