Design and Technology
Lesson: Design and technology
Class: Year 3 Year: 2018-2019
Pepparkakor Biscuits
Pepparkakor is a Swedish ginger cookie, sort of like ginger biscuits, but generally spiced a bit heavier. They are extremely thin with a smooth finish.
Pepparkakor is usually eaten around St. Lucia's Day on December 13, a celebration of St. Lucia, the martyr who brought food and aid to Christians hiding in catacombs, lighting her way with a wreath of candles on her head. We studied this saint during our RE lessons and thought it tied in nicely with the Christmas theme.
If you would like to make Pepparkakor, here are the ingredients and recipe.
Ingredients
- 350g/12oz plain flour, plus extra for rolling out
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g/4½oz butter
- 175g/6oz light soft brown sugar
- 1 free-range egg
- 4 tbsp golden syrup
To decorate
- writing icing
- cake decorations
Method
1. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into a large bowl. Mix thoroughly. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
2. Lightly beat the egg and golden syrup together, add to the mixture until it clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper (or dust lightly with flour).
4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the shapes and place on the baking tray, leaving a 2cm gap between them.
5. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
