I tried these cookies on our Christmas trip to Bergen where bought them in this little underground supermarket at the bottom of the shopping centre. They were a seasonal special and I scrutinised the ingredients and scoured the Internet for something similar but all I could find were recipes for the usual crunchy, biscuit style Peppakakor. We saw these in abundance at the wonderful gingerbread town that happens each year in Bergen.
But I loved the taste of these more squidgy cookies so I decided to recreate them. Why in May though?
Well, I told my fabulous friend Laura about these cookies and she loved the sound of them. Unfortunately they were only dated for a few days and she lives in Qatar so sending her some wasn’t going to work. I promised her that next time she came home I’d make her some and it just so happens that was for our friend’s wedding this May.
So here is my version:
375g plain flour (all purpose)
1 tsp bicarbonate of soda
2 1/2 tsp ground ginger
3/4 tsp Cinnamon
1 1/2 tsp mixed spice
1/4 tsp ground black pepper
3/4 tsp cocoa powder
1/4 tsp salt
170g salted butter softened
150g packed dark brown sugar
100g dark treacle
1 egg (room temperature)
1 tsp vanilla
220g dark chocolate chocolate chopped into chunks.
Whisk together the flour and spices including the pepper and cocoa in a large bowl.
In a stand mixer or hand mixer, soften the butter using the paddle attachment (about 2 mins on high or 4-5 on a lower speed – my hubby was still asleep when I made these so I had to go longer and lower).
Then measure out a third of the sugar in a small bowl and add 20g of treacle and mix together well with a fork until it isn’t clumpy or sticky. Then add another third of the sugar and another 20g of treacle and repeat. Add the last third of the sugar and mix well with a fork. Finish off by crumbling between your fingers like you would when making pastry to get rid of any clumps.
Next, add this treacle sugar to the butter and mix for 2 mins on high or 4-6 on a slower speed until it is lovely and fluffy.
Then add the rest of the treacle, vanilla and the egg and beat again.
After that, spoon in the dry ingredients slowly with the mixer on low and mix until just combined (avoid over mixing).
Finally, tip in the chocolate chunks with the mixer still on low.
Turn out into a small bowl and cover tightly. Place in the fridge for at least 3 hours. You can do it for up to 3 days if you prefer but leave the dough out for a little while before baking if you do.
Once chilled, preheat the oven to 170C.
Line baking trays with baking paper and take scoops of dough with an ice cream scoop.
Roll in to balls and place well spread out on the trays.
Bake for 8-9 minutes. Take out and squash with you fingers or a spoon then bake for 1 more minute.
Cool for 10 mins or so before moving to a wire rack.