Gluten-Free Pepparkakor: A Taste of Swedish Tradition
There’s something magical about the festive season. The twinkling lights, the scent of spices, and the joy of indulging in treats that have been passed down through generations. One of my most treasured is pepparkakor, perfectly crisp, spice-laden ginger thins. For those avoiding gluten, the good news is that you don’t have to miss out. In fact, this gluten-free version is so good, it’s hard to tell the difference from the traditional recipe.
Why Pepparkakor are Worth the Effort
Pepparkakor are delicate, wafer-thin biscuits, often shaped into hearts, stars, and snowflakes. Their hallmark lies in their combination of bold spices, sweetness, and crisp texture. Whether enjoyed on their own, with a steaming mug of glögg, or as part of a decorative edible display, pepparkakor are a Christmas staple in Scandinavia.
The Secret Ingredients Behind Gluten-Free Success
To achieve a texture and taste of traditional pepparkakor, this recipe relies on a combination of gluten-free flours, binding agents, and spices. Buckwheat flour adds a subtle nuttiness that complements the spices beautifully. A reliable gluten-free plain flour blend forms the bulk of the dough. The addition of psyllium husk provides elasticity. This mimics the structure of gluten and ensuring the dough is easy to roll out and shape.
The Spice Blend
Of course, no pepparkakor would be complete without their signature spice blend: cinnamon, ginger, cloves, and cardamom. For this recipe, I use cassia cinnamon, it is stronger and sweeter than the Ceylon cinnamon commonly found in British supermarkets. Cassia cinnamon is readily available online. I also purchase green cardamom seeds online. I grind them fresh at home; the flavour is vastly superior to that of pre-ground cardamom.
The Dough
The dough is easy to work with, thanks to the psyllium husk. While egg helps bind the ingredients, ensuring the biscuits retain their shape during baking. Just be sure to chill the dough thoroughly before rolling it out, as this step helps the biscuits maintain their delicate texture and crisp edges.
DID YOU MAKE THIS RECIPE FOR Gluten-Free Pepparkakor?
I’d love to hear how it turned out! Let me know in the comments below, or share a photo on Instagram and tag @nordickitchenstories.
Gluten-Free Pepparkakor
Ingredients
- 100 g caster sugar
- 45 g molasses black treacle
- 45 g golden syrup
- 130 g unsalted butter
- 1½ tsp ground ginger
- 1 tsp ground cloves
- 3 tsp cinnamon
- 1 tsp freshly ground cardamom
- ½ tsp fine sea salt
- ¾ teaspoon bicarbonate soda
- 5 g psyllium husk
- 340 g gluten free plain flour I used Freee
- 80 g buckwheat flour
- 1 large free range egg
- 100 g cold water I weigh the water for accuracy
- potato starch or rice flour for dusting
Instructions
- Blend the flours, salt and bicarbonate of soda in a bowl. Set aside. Place the sugar, treacle and golden syrup in a small saucepan over a very low heat to dissolve the sugar. Take care not to let the mixture boil or caramelise. Remove from the heat, add the butter and spices, and stir vigorously to incorporate the butter into the mixture. Pour into a large bowl and leave to cool for 5–8 minutes.
- In a small bowl, whisk together the psyllium husk and water, then add this to the spiced butter mixture and stir. Set aside to cool for 10 minutes. Add the egg to the spiced butter mixture and stir, followed by the flour mixture. Stir with a spoon, then work the dough together with your hands for a minute or two. The dough will be quite loose.
- Wrap the dough in clingfilm or place it in a plastic bag. Refrigerate and leave it to rest until the next day.
- Lightly flour the work surface with potato starch or rice flour. Roll the dough out in batches. Initially, it will appear crumbly, but persevere—it will come together. Use a cookie cutter to stamp out the biscuits, then place them on baking trays lined with parchment paper.
- Bake in the middle of a preheated oven at 190°C (fan) for approximately 5–7 minutes, depending on the size of the biscuits. They will harden as they cool.
To decorate
- Mix royal icing with a little water to a pipe-able consistency.
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