Hipster-fy your baking with this traditional Swedish winter recipe. Thin, crisp and full of flavour, the biscuits pair well with a mug of hot chocolate or, for true Scandi authenticity, strong black coffee, and the recipe comes via the boys behind anti-fine-dining fine-dining pop-up Smoke & Salt. Read their blog for more ideas. 

Ingredients

  • 440g plain flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground clove
  • 1 tsp baking soda
  • 4g salt
  • 225g caster sugar
  • 225g butter
  • 172g treacle
  • 1 egg

Method

  1. Cream the butter and sugar in a stand mixer, with an electric whisk or by hand, until light and fluffy, making sure the sugar crystals have dissolved.
  2. Add the egg and the treacle into the butter mix and combine to form a uniform paste.
  3. Stir the dry ingredients together. Add these dry ingredients into the butter mixture and combine to form a smooth dough with no lumps of flour or spices in it.
  4. Wrap the dough in cling film and rest in the fridge for at least an hour but preferably overnight.
  5. Divide the dough into four balls and roll out between two pieces of baking paper until you get a really thin sheet of biscuit dough.
  6. Preheat the oven to 200°C. Place these rolled out sheets back in the fridge to firm up for about 20 minutes and then remove the top layer of baking paper, place onto a baking sheet and put into the pre-heated oven for 10 minutes. Check the biscuit, it should be slightly darker and smelling of spices. It may need another 2-3 minutes in the oven.
  7. Remove the biscuits from the oven, allow to cool for 30 seconds and them cut out to whatever shape you please.

Smoke & Salt's next pop-up is running 13-14 February at Sawyer & Gray, 290 St Paul's Rd, N1 2LH; smokeandsalt.com.