Spiced Pepper Biscuits

    (51)
    8 hours 40 min

    A traditional Icelandic Christmas biscuit, which tastes absolutely fantastic. The dough needs to chill overnight, so you need to plan ahead of time.


    46 people made this

    Ingredients
    Makes: 36 biscuits

    • 275g butter, softened
    • 250g caster sugar
    • 260g golden syrup
    • 2 small eggs
    • 375g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cloves
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr40min 

    1. In a large bowl, cream butter and sugar. Stir in golden syrup and eggs; cream well. Sieve together flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, ginger and pepper. Add dry ingredients to the butter mixture and mix until smooth. Refrigerate dough overnight.
    2. Preheat oven to 180 C / Gas 4.
    3. Roll out dough to 5mm thickness. Cut out biscuits with a 5cm round biscuit cutter. Place at least 2.5cm apart on a baking tray and bake for 8 to 10 minutes in preheated oven.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (41)

    by
    43

    This is my 18 year old son's absolute favourite cookie recipe. I note that the recipe has changed from 1 cup corn syrup to 3/4 cu syrup since I first printed it. This works better. The dough is sticky. Instead of rolling it, I drop it from a small scoop. It spreads into a nice circle. Much easier as well.  -  13 Nov 2005  (Review from Allrecipes US | Canada)

    by
    31

    I loved these cookies and so did the people who tried them. The spices are great, though I don't understand why they're called pepper cookies as there is barely any pepper nor can I taste the pepper. I will definitely make these again. Modifications: As someone else suggested, I added about 1/4 cup additional flour. Also, since I hate rolling out dough, I rolled the cookies into balls and then flattened them with the bottom of a glass (another helpful suggestion I found here!) However, instead of using flour to make the glass not stick, I used a bit of water - so that the cookies wouldn't be tougher with added flour. It suggested to bake the cookies for 8-10 minutes I think, but I found that about 14 minutes was perfect for me.  -  01 Apr 2004  (Review from Allrecipes US | Canada)

    by
    18

    These are great cookies! The dough was sticky but after having it in the fridge overnight and rolling with flour it wasn't bad. Tastes sort of like a mild gingerbread with a peppery kick. I will definitely be making these at Christmas (served with a little mulled wine)  -  04 Aug 2002  (Review from Allrecipes US | Canada)

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