Small Pepper Cakes
Small pepper cakes is a recipe with fresh ingredients from the gingerbread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g butter
- 125 g beetroot syrup
- 75 g brown sugar
- 0.5 tsp ground ginger
- 0.5 tsp ground anise
- 1 pinch black pepper (freshly ground)
- 250 g flour
- 1 pinch baking soda
- 30 g pine nuts
- 50 g shelled almonds
- 30 g hazelnut flakes
- 100 g powdered sugar
- 1 tbsp Lemon Juice
Instructions
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1.
Add the butter with the syrup, brown sugar, ginger, anise and pepper to a pot and bring to a boil. Remove from heat, add the flour with the baking soda on top and stir into a smooth dough. Let cool and cover overnight in the refrigerator.
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2.
Preheat the oven to 180°C (350°F) fan‑forced. Line a baking tray with parchment paper.
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3.
Knead the dough briefly again and shape into small balls (about 2 cm diameter). Flatten slightly and place on the tray. Optionally top with nuts, press lightly and bake for 10–15 minutes until golden brown. Remove from the tray and cool.
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4.
For decoration whisk 75 g powdered sugar with lemon juice to a thick glaze and brush some warm nuts with it. Dip additional cookies, still warm, into the remaining powdered sugar.
