• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscuits (Cookies/Crackers)

    Piparkakut (Finnish Gingerbread Biscuits)

    16 November 2020 by Becky at Fikabröd Leave a Comment

    Leave a Review
    Piparkakut (Finnish Gingerbread Biscuits)
    Print

    Piparkakut (Finnish Gingerbread Biscuits)

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Yield: Depends on the size of your cookie cutter(s). We made about 40 scalloped circles and 24 hearts.

    Ingredients

    Scale
    • ⅔ cup (227g) molasses or black treacle
    • 6 ¾ Tbsp (84g) granulated sugar
    • 2 tsp ground cinnamon
    • 1 tsp ground Burlap & Barrel Cloud Forest Cardamom [1]
    • 1 tsp ground cloves
    • 1 tsp ground ginger
    • 1 tsp orange zest
    • ¼ tsp salt
    • 2 tsp baking soda
    • ½ cup + 2 ½ tsp (125g) unsalted butter, softened & cubed
    • 1 large egg
    • 2 ⅔ cups (320g) all-purpose flour

    Instructions

    1. In a medium pot over medium heat, mix together molasses (or black treacle), sugar, spices, orange zest, and salt. Stirring constantly, bring to a boil, then remove from heat.
      NOTE: Trust that you will need a medium or large pot, as this mixture will puff up a lot in the next step.
    2. Mix in baking soda and allow mixture to froth for 2–3 minutes without disturbing.
    3. Add butter a couple pieces at a time, gently mixing to melt. Pour mixture into a large bowl.
    4. Let mixture cool completely. After it's cool, mix in the egg.
    5. Mix in half of the flour, then mix in other half of flour until a dough forms. The dough will be rather thick and sticky.
    6. Lay cling film flat on work surface. Plop half of dough onto cling film. Wrap dough and press into a slab that’s about ½" thick. Repeat for other half of dough. Place wrapped dough in fridge for at least 8 hours or overnight.
    7. When you’re ready to make your cookies, heat oven to 350°F. Line baking sheets with parchment paper.
    8. Liberally flour your work surface and rolling pin. Retrieve one dough slab from fridge, place on your work surface, and sprinkle top with flour.
    9. Roll out dough to between 1/16 and ⅛" (2–3mm) thick. Using your new Ann Clark scalloped circle and heart cookie cutters, cut out shapes, putting similar sized shapes on the same baking sheet. Brush excess flour off of cookies.
      NOTE: Since the cookies are so thin and the dough is kinda sticky, you may want to use an offset spatula to transfer the cookies from your work surface to the baking sheet.
    10. Bake for 6–8 minutes or until the edges set. Cool on baking sheet for 5–10 minutes, then transfer to wire rack. Cookies will crisp up as they cool.

    Notes

    1. You may wish to grind this high-quality cardamom into a finer powder for baking purposes.

    Adapted from: K-Ruoka

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Sandbakkelse (Norwegian Sugar Cookies)
    Saffron Confetti Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Cheese Tea Sandwich Cookies
    • Aish el Saraya (Levantine “Bread of the Palace”)
    • Lemon Curd Tart with Gluten-Free Fonio Crust
    • Lychee-Strawberry Cookies

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Gift Guides
    • Macarons
    • Midsommar
    • Mini Pies & Pop Tarts
    • Muffins
    • No-Bake
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Spreads & Frostings
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2025 Fikabrod, LLC
    All Rights Reserved

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy