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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.

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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












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