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Pepparkakor/Ginger Snaps


  • 125g molasses

  • 125g \omega spread

  • 125g palm sugar

  • 1 free range egg

  • ½ kg white spelt flour

  • ½ tsp sea salt

  • ½ tsp bicarbonate of soda

  • ½ tsp ginger, ground

  • ½ tsp cinnamon, ground


  • 1.

    Place the molasses in a heavy based pan and slowly bring to the boil. Now add the omega spread and palm sugar. Stir continuously until they have melted. Allow to cool. Now beat in the egg and transfer to a mixing bowl. Then sift in the flour, salt, bicarbonate of soda, ginger and cinnamon. Mix well, then knead the mixture with your hands until it forms a smooth dough. Cover the mixture in cling film and chill, ideally overnight. Preheat the oven to 180°C.

  • 2.

    Method - Roll out your dough very finely and cut out biscuit shapes. Hearts and stars are always nice. Place your biscuits on greased baking sheets and bake in batches for 10-15 minutes until the biscuits are set and just beginning to colour. Take your biscuits out of the oven and allow them to harden on the baking sheets then transfer to wire racks to completely cool. Store in an airtight container.

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