Pepparkakor

1.Combine flour, bicarbonate of soda and ½ tsp fine sea salt in a bowl. Melt butter in a saucepan over medium heat, add brown sugar, molasses, spices and 1 tsp freshly ground black pepper, and whisk to combine, then whisk in egg. Mix into flour mixture, bring together to form a dough, wrap in plastic wrap and refrigerate until chilled, and flavours develop (6 hours or overnight).

2.Preheat oven to 160C and line 2 oven trays with baking paper. Roll out dough on a lightly floured sheet of baking paper to 3mm thick, then refrigerate until firm (15 minutes). Using a floured 7cm-diameter fluted biscuit cutter, cut out biscuits and transfer to prepared trays. Brush lightly with water, scatter with almonds and bake in batches, swapping trays halfway, until biscuits are crisp (15-20 minutes). Cool on trays. Ginger cookies keep in an airtight container for 3 days.