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Dessert • Sweet

Toni’s Momo’s Prostens Pepparkokar

Toni Albert, Habanero Consulting Inc.
Toni Albert

Project Manager

This is my Mormor’s (Swedish for “Mother’s Mother”...but I always called her Momo) recipe. She was my great-grandmother who came to Canada in the 20s from Sweden with her husband (Papa), who worked on BC coastal logging camps with his brothers and family. When I was very young, long before I suffered from clove-heartburn, I would go to Momo’s house for Sunday tea. Tea was mostly milk and sugar with a bit of black tea in it, and I was allowed to eat as many of these cookies as my cheeks could house. My Mom’s no-sugar rule didn’t exist at Momo and Papa’s.

Momo’s Prostens Pepparkokar


  • 1 cup brown sugar
  • 1 egg
  • ¼ cup butter
  • ¼ cup Crisco
  • ½ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ cup + 1 ½ teaspoon Rogers Golden Syrup
  • ½ cup milk
  • 1 ½ teaspoon baking soda
  • ⅛ cup coffee or hot water
  • 4 ½ to 5 cups flour
  • 1 teaspoon baking powder


Step 1

Mix eggs into brown sugar using a spoon.

Step 2

Melt butter and Crisco. Cool slightly.

Step 3

Add to egg and sugar mixture along with spices, syrup and milk. Mix well.

Step 4

Mix baking soda into coffee. Add to spice mixture.

Step 5

Stir in some flour with baking powder.

Step 6

Keep on adding flour until it can be worked into a soft ball. Remember it has to stand overnight.

Step 7

Cover with plastic wrap and let stand in the fridge overnight.

Step 8

Roll out (¼ inch for soft or ⅛ inch for crispy cookies) on icing sugar and bake at 350°F.

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