Swedish biscuits are legendary and I think one can safely say that the Swedes have mastered the art of  the light, crispy and buttery biscuit.  At this time of the year cupboards are packed to the brim and stock levels are high. The recipes are handed down from mother to daughter and they usually vary from region to region – and that makes it all the more interesting. Pepparkakor are crisp, very thin, ginger wafers that originated in Sweden and are  traditionally cut out in heart and flower shapes.  These recipes are, often, similar to even though they are adapted and made differently every year.

Ingredients

• 375 g ground almonds
• 125 g granulated sugar
• 125 g unsalted butter, diced
• 2 tablespoons cake flour
• ¼  teaspoon salt
• 2 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom

Method

Preheat oven to 200 C

• Grease 2 large baking trays with butter.
• Add sugar to ground almonds in a food processor and process for a few seconds to refine sugar and almonds.
• Stir the almond mixture, flour, butter, salt, cream and spices in a heavy-based saucepan over medium heat until butter is melted and the batter is smooth and then remove from heat.
• Drop teaspoonfuls onto baking tray, about 6 centimeters apart because they will spread like mad.
• Bake 3-5 minutes until lightly golden at the edges and bubbling in the center.
• Remove the trays onto wire rack and cool slightly.
• As soon as the edges are firm enough to lift, use a thin spatula to remove the cookies onto the wire racks to cool completely.
• Repeat the process until everything has been used up.
• Stored in airtight containers – put something in between the layers.