Spiced Pepper Biscuits
A traditional Icelandic Christmas biscuit, which tastes absolutely fantastic. The dough needs to chill overnight, so you need to plan ahead of time.
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
- 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.
- Preheat oven to 180 C / Gas 4.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(55)
Reviews in English (45)
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)
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)
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)