Pepperkaker (Nordic Gingerbread Biscuits with Golden Syrup)

• 300 g Plain flour
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 1 tsp Bicarbonate of soda
• ½ tsp Fine sea salt
• 125 g Unsalted butter
• 125 g Golden syrup
• 125 g Light brown sugar
• 1 Egg, room temperature

1. In a mixing bowl, whisk together the plain flour, ground ginger, ground cinnamon, ground cloves, bicarbonate of soda and fine sea salt until evenly combined.
2. Put the unsalted butter, golden syrup and light brown sugar in a saucepan over low heat. Warm, stirring, until the butter has melted and the mixture is smooth, then take off the heat and leave to cool for 5 minutes.
3. Whisk the egg into the warm syrup mixture until glossy. Pour into the dry ingredients and mix to a soft dough; it will be slightly sticky at first.
4. Shape the dough into a flat disc, cover, and chill until firm enough to roll cleanly. Aim for a dough that feels cool and pliable rather than hard.
5. Heat the oven to 180°C (355°F). Line baking trays with a baking mat.
6. Roll the chilled dough thinly on a lightly floured surface, about 2 mm thick, turning it as you go to prevent sticking. Cut into shapes and transfer to the prepared trays, leaving a little space between biscuits.
7. Bake for 7 to 9 minutes, rotating the trays halfway through, until the edges are crisp and the biscuits are lightly browned. Leave on the tray for 2 minutes, then move to a rack to cool completely so they crisp up.
8. Repeat rolling and baking with the remaining dough, chilling it briefly if it starts to feel soft. Serve once fully cool for the best snap.

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