How To Make The Perfect… Nordic Ginger Biscuits

Photo: Peter Cassidy for The Scandi Kitchen, Brontë Aurell, Ryland Peters & Small.

By Jonathan Hatchman, Food Editor, @TLE_Food

October is turning out to be uncharacteristically warm here in Britain, this far, but there’s no denying that Winter is well on its way, and tying in with the turning of the seasons, Brontë Aurell of The Scandi Kitchen has shared the recipe for her delicious Nordic ginger biscuits. Christmas may seem a while away, for the moment, but there’s no need to wait until December to have a go at baking these festive treats, for which the recipe below makes an incredibly vast batch.


Makes 50–70

Plain flour, 550g

Bicarbonate of soda, 1 teaspoon

Ground ginger, 1 teaspoon

Ground cloves, 1 teaspoon

Ground cinnamon, 2 teaspoons

Ground cardamom, 1 teaspoon

Ground allspice, a pinch

Salt, a pinch

Butter, 150g, room temperature

Golden syrup, 200g

Granulated sugar, 100g

Dark brown sugar, 100g

Double cream, 150 ml

Orange zest, 1⁄2 teaspoon

Icing sugar, to dust


Mix the flour and bicarbonate of soda with the dry spices and salt. Add the butter and all the other ingredients and mix until you have an even dough. It may still be sticky, but shape into a log and wrap in clingfilm and leave to rest in the fridge overnight before using. Try to resist eating the dough every time you pass by the fridge. Yes, we know it is hard not to do!

Preheat the oven to 200°C (400°F) Gas 6.

Roll out the dough thinly on a floured surface and use cookie cutters to cut your desired shapes. You want the biscuits to be thin.

Bake in the preheated oven on lined baking sheets – each batch will take 5–6 minutes depending on the thickness. You want the biscuits to be a darker shade of brown.

Remove from the oven and cool on a cooling rack. Dust with icing sugar and serve or keep in an airtight container.

 This recipe and image is taken from The Scandi Kitchen, Brontë Aurell, Ryland Peters & Small. With the recipe we also have a great reader’s offer for purchasing the book, which is available at the special price of £11.99 (rrp £16.99) by telephoning Macmillan Direct on 01256 302699 and quoting the reference ‘GLR EA4’.

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