Pepparkakor – Swedish Ginger Thins

I always love a cooking challenge and so was happy to be asked for a Pepparkakor recipe. These Swedish Ginger thins are a Scandinavian Christmas must have and rightly deserve a place on my site.

I’ve only had the Anna brand ones, those very thin crisp flower shapes biscuits often found in health food shops. They always make me think fondly of my step-Grandmother who would always buy Anna’s Ginger thins and a variety of dried fruit for my girls to graze on when they were tiny. She was always very kind to me and made such an effort to cater for us, despite the dietary challenges.

These pepparkakor are a little less thin and crisp and not so dark in colour as I only had syrup available rather than the syrup and treacle required. But the spice is spot on and they make a lovely addition to the Christmas spread.

Pepparkakor (Swedish Ginger Thins)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 16-20

125g dairy-free margarine

1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cardamon

50g caster sugar

40g soft-brown sugar

50g golden syrup (or ideally 25g treacle and 25g syrup)

35ml water

250g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

  1. Cream together the margarine, sugar and spices.
  2. Melt the syrup (or syrup and treacle) into the water
  3. Add the syrup mix and flour, bicarb and salt to the creamed margarine and mix to a soft dough.
  4. wrap and rest for a couple of hours in the fridge
  5. Preheat the oven to 190 degrees Centigrade
  6. Roll out the dough to 2-3mm thick and stamp out festive shapes.
  7. Place on a lined baking sheet and bake for 5-6 minutes until golden
  8. Cool on a wire rack
  9. These are best iced but if you don’t have time (like me) a little dusting of icing sugar is nice too 🙂

Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Nut-free, dairy-free Rugelach

Happy Hanukkah! I’ve always wanted to make some nut and dairy-free Rugelach and Hanukkah is the perfect time to come up with a new recipe. Rugelach is a filled pastry originating from the Jewish communities of Poland. They are buttery and flaky with a sweet cinnamon scent.

Normally made with a nutty filling this version replaces the crunch with Demerara sugar spiced up with wonderfully warming cinnamon. Apricot jam would have been a nice addition but I didn’t have any to hand.

I did wonder if the dough would work dairy-free as it’s essentially butter, cream cheese and flour. I’ve never made rugelach before so I’m not familiar with how they are meant to taste but this dairy free version is delightfully crisp, flaky and moreish. Be warned that the dough is very soft and sticky so you have to be sure to chill it well before shaping and be prepared for some stick!

Hopefully someone who is familiar with the usual rugelach can give these a go and let me know if they’re at all authentic? Either way they’re pretty delicious and a great snack for Hanukkah or any other time!

Nut-free and Dairy-free Rugelach

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 24

110g dairy-free margarine

120g dairy-free ream cheese (I used Violife creamy)

150g plain flour

1 tbsp caster sugar

pinch of salt

zest of 1/2 a lemon

for the filling:

2 tbsp demerara sugar

2 tbsp granulated sugar

1/2 tsp ground cinnamon

extra demerara sugar and dairy-free milk to finish

  1. Cream together the margarine and cream cheese.
  2. Add the salt, sugar and plain flour and mix to form a very soft dough. 
  3. Split into two and wrap each half in cling film and chill for at least a couple of hours.
  4. When fully chilled preheat the oven to 170 degrees Centigrade fan, 180 degrees centigrade non-fan
  5. Roll out each half of dough between two sheets of parchment until about 2mm thick. It will be sticky!
  6. Sprinkle over half of the filling on each circle and then using a pizza cutter, divide the circle into twelve equal slices.
  7. Starting at the wide end, roll up each slice until it looks like a little croissant.
  8. Place on a lined baking sheet.
  9. Brush with dairy-free milk and sprinkle over a little extra Demerara sugar.
  10. Bake for 20-25 minutes (turning he baking sheet half way through) until golden.
  11. Cool on a wire rack.

 

Christmas Biscoff and Chocolate Truffle Pots

These little chocolate pots are a genius, quick and fail safe recipe. You can make them in minutes but people are always wowed by the rich decadent result. They’re basically my version of those little Gu pots that everyone seems to love. They may look tiny, and they are pretty small but they’re so rich you really don’t need much to feel like you’ve had a satisfying pudding.

These are perfect for that special occasion when you’ve not got a suitable pudding – a few staple ingredients and a couple of minutes later (with half an hour or so chilling time in the fridge) you have a rich and delicious delight.

This is my Christmas version with a layer of biscoff spread underneath to add that festive spice vibe and then topped with festive sprinkles. I guarantee that these will go down a storm!

Christmas Chocolate and Biscoff Truffle Pots

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

serves 4

125g dairy-free chocolate, such as Nomo

1 tbsp dairy-free margarine, such as Pure

60ml cup dairy-free cream, I used Oatly

6 tsp Biscoff spread

Sprinkles to decorate

  1. Place all the ingredients (except the biscoff spread) in a saucepan and melt together over a gentle heat (or in a microwaveable bowl and microwave on high for 45 seconds).
  2. Stir until smooth and unctuous.
  3. Place 1 tsp of biscoff spread at the bottom of each glass or ramekin
  4. Pour the chocolate mixture over the top. Tap on the work surface to get rid of any little bubbles.
  5. Add festive sprinkles
  6. Chill until ready to eat. (I like to remove them from the fridge about 10 minutes before eating for a more velvety texture, straight out of the fridge they’re more like a truffle)

Perfect Vanilla and Chocolate Cake

I have a particular nostalgic fondness for vanilla sponge with chocolate buttercream. It may be an unusual combination but it’s one my mum used to make for birthday cakes; I particularly remember a wonderful hedgehog cake decorated with mini chocolate flakes! I do urge you to give it a go, it may be unconventional but vanilla sponge with chocolate buttercream totally works. The dark bitterness of the chocolate tempers the sweet sponge and the colour contrast adds to the delight.

There are a lot of so-so egg and dairy-free cake recipes out there, particularly vanilla flavoured ones. So often they can be a bit crumbly and dry, or worse flat and rubbery. I’m obviously not counting my own recipes in that assessment (ha ha!) but I have come across some depressingly bad specimens over the years. There is a tendency for vegan cakes to be ‘ok’ rather than delicious, particularly shop bought versions. This vanilla sponge on the other hand is utterly perfect – it’s light and fluffy, but in no way dry and crumbly. It’s so good you’d be forgiven for questioning whether it is vegan! The custard powder is crucial for giving a wonderful crumb and vanilla flavour but if you can’t find it (not all is dairy-free so make sure you check) you can sub cornflour and an extra tsp of vanilla.

Perfect Chocolate and Vanilla Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins for a few minutes and then transfer to a wire rack

for the chocolate buttercream:

40g dairy-free margarine

15g vegetable fat such as Trex

300g icing sugar

30g cocoa powder

2 and 1/2 tbsp dairy-free milk

  1. Whisk together all the ingredients to make a smooth and fluffy icing
  2. Sandwich the cakes together with the icing and then cover the entire cake with the remaining icing.
  3. Cover with a generous amount of sprinkles

Breakfast Cereal Cookies

Every thought of having a cookie for breakfast? Maybe you’ve been in a rush, missed your breakfast slot and that cookie looks especially tempting to have alongside a cup of coffee? Well, if that’s the case then these cookies are for you! Combining all the deliciousness of a chocolate chip cookie with crisp and crunchy cornflakes, these cookies are a match made in heaven (for any time of the day). Besides both cookies and cereal go with (dairy-free) milk so it has to be a good idea 🙂

I was looking for cookie inspiration, because you always need a new recipe to try, right? These Afghan cookies came to mind (not only because they’re very tasty and I haven’t made them for a while, but also New Zealand is probably one place it would be great to be right now) and I started thinking about how breakfast cereal should be used more in cooking. It has such unique taste and texture and most people have some box of cereal hanging about in their larder. It turns out it’s a fabulous addition to a cookie recipe; adding a crispy crunchy cornflake coating to a soft sweet, chocolate laced cookie takes the cookie to whole new dimension.

Breakfast Cereal Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12-14

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

225g plain flour

50g chocolate chips

50g cornflakes

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Pour the cornflakes into a shallow bowl and set aside
  3. Cream together the margarine and sugars until light and fluffy.
  4. Whisk in the cornflour, milk and vanilla.
  5. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips.
  6. Roll into golf ball sized rounds and slightly flatten. Roll in the cornflakes to coat (I say roll but you will more likely have to press the cornflakes into the dough to make sure they stick). Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.