Rye & black pepper ginger snaps

Name: Rye & black pepper ginger snaps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16
Ingredients: 75 g dark brown muscovado sugar; 75 g unsalted butter; 25 g golden syrup; 1 egg; 4 tsp ground ginger; ¼ tsp finely ground black pepper; ¼ tsp ground cloves; ¼ tsp bicarbonate of soda; 225 g rye flour, plus extra for dusting; ¼ tsp fine sea salt; 50 g icing sugar

Love traditional Swedish pepparkakor? In this version, black pepper adds an extra blanket of warmth to the traditional ginger, while rye flour lends a rich earthiness.

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Makes16
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins
Pluschilling, cooling

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Ingredients

75g dark brown muscovado sugar
75g unsalted butter
25g golden syrup
1 egg
4 tsp ground ginger
¼ tsp finely ground black pepper
¼ tsp ground cloves
¼ tsp bicarbonate of soda
225g rye flour, plus extra for dusting
¼ tsp fine sea salt
50g icing sugar

Method

In a small pan, combine the sugar, butter and syrup. Set over a low heat, stirring occasionally, until melted. Transfer to a bowl; set aside to cool. Once cool, use a balloon whisk to beat the egg into the butter mixture. In a large bowl, use a fork to whisk together the spices, bicarb, flour and salt. Pour the butter mixture over the flour; use a spatula to stir until evenly combined into a dough. Flatten into a disc, wrap in baking parchment and chill for 2 hours.
Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Remove the dough from the fridge and let sit for 5 minutes. Roll the dough out between 2 sheets of baking parchment (lightly dusting with flour, if necessary), to about 3mm thick. Use star-shaped cutters around 8cm in diameter (or other shapes), to cut out the dough. The dough does not re-roll well, so cut out smaller shapes from any left over. Put onto the prepared baking trays. Bake for 8-10 minutes until light golden brown, then transfer to a cooling rack to cool.
In a small bowl, mix the icing sugar with about ½-1 tbsp water, adding a little at a time, until smooth and runny. Put in a piping bag; use to decorate each cookie as desired. Store in an airtight container for up to 6 days.