150g dairy butter
1dl sugar syrup
2dl sugar
1dl whipping cream
1/2 tsp cloves
1/2 tsp dried ginger
1/2 tsp pepper
2 tsp cinomon
1 tsp baking powder
about 450g plain flour

Mix butter, syrup and sugar in a pot. Heat until sugar is completely melted. Let is cool slightly and add cream. Sift in spices, baking powder and most of the flour. Stir until it forms a stiff dough. Leave in the fridge over night. Then need with rest of flour and roll out about 3mm thick. Use cookie cutters (or more traditionally, just a knife to make shapes). Place on baking sheet on oven tray and bake at 175oC until golden brown (about 10 mins). Cool cookies before decorating.

Tip: Dip cookie cutters in flour first so the cookie mixture doesn’t stick. If you want to hang your pepperkake on the Christmas tree make a good hole in the dough of each cookie before cooking – a pen cylinder does just the trick.