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.

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.

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.