Waitrose and Partners
Rye & black pepper ginger snaps

Rye & black pepper ginger snaps

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.

0 out of 5 stars(0) Rate this recipe
  • Makes16
  • CourseSnack
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluschilling, cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per item when made using specific products in recipe


523kJ/ 125kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet