1/2 cup butter
1 1/2 teaspoons vinegar
1/2 cup dark corn syrup
Bring to a simmer over medium heat.
stirring to incorporate the butter.
Remove from heat and pour into a large mixing bowl.
Allow to cool for about 5 minutes or so.
Meanwhile, prepare dry ingredients. Begin by freshly grinding 1/4 teaspoon black pepper.
I’m sure you all know by now that I’m not a fan of canned black pepper. Canned ground black pepper will over power the spice flavors in this cookie. Try not to use it unless you absolutely have to. The cookie should have a subtle pepper flavor.
Sift 2 1/4 cups flour, 1/2 teaspoon soda, 1/2 teaspoon ginger, 1/2 teaspoon cloves.
and 1/4 teaspoon fresh ground black pepper.
Add 1 egg to the slightly cool sugar mixture.
Add the flour spice mixture.
Beat until smooth.
Place the dough on a piece of plastic wrap.
After dough has chilled for several hours, remove from the refrigerator and place on a floured surface.
I think putting a piece of plastic wrap over the top of the dough helps to roll the dough thin.
Place on a parchment lined baking sheet.
Bake in a 350 degree Fahrenheit oven for 7-8 minutes or until golden and browning on the sides.
Pepperkaker are perfect for shipping. They will last stored in tins for weeks. The flavor lasts as long as the cookie.
- 1/2 cup sugar
- 1/2 cup dark corn syrup or golden syrup
- 1/2 cup butter 1 stick
- 1 1/2 teaspoons vinegar
- 1 egg
- 2 1/4 cups flour
- 1/2 teaspoon soda
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon ginger
- 1/2 teaspoons cloves
- 1/2 teaspoon cinnamon
In a small saucepan add sugar, corn syrup, butter and vinegar to a simmer. Remove from heat and pour into a large mixing bowl. Set aside to cool for 5-10 minutes.
Mix in egg. Sift together the flour, soda, pepper, ginger, cloves and cinnamon. Cover and refrigerate for several hours or overnight.
Once the dough has chilled, roll the dough very thin on a floured surface. Cut into any desired shapes. Bake at 350℉ on a parchment-lined baking sheet for 7-8 minutes. Remove cookies from the baking sheet immediately and allow to cool. Store in airtight tins.