Pepper Cookie Piparkukas

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from John Smith, chef of the Wine Bar Bistro.

Ingredients

Green peppercorns - 4 pieces
Coriander essential oil - 4 pieces
Ground Cinnamon - 1 tablespoon
Nutmeg - ¼ spoons
Grated Ginger Root - ¼ spoons
Cardamom - 0,1 teaspoons
Ground clove - ¼ spoons
Wheat Flour - 15.9 oz
Activated Baking Soda - 0.1 oz
Salt - to taste
Chicken Egg - 1 piece
Sugar - 5.3 oz
Water - 2 fl oz
Kvass wort - 1 fl oz
Honey - 5.3 oz
Butter - 1.8 oz
Spices - 1 tablespoon

Step by Step guide

Step 1

Grind the spices in a mortar. Sift the flour with baking soda and salt. Prepare the syrup: make caramel from 150 grams of sugar. To do this, pour the sugar into a saucepan and melt it until it turns into caramel. When the caramel reaches a deep color, gradually add water and kvass wort. Mix well, add honey, and simmer.

Step 2

Add the cubed butter and 1 tablespoon of cookie spices, and mix until you have a homogeneous mass. Remove from heat and let it cool slightly. Then, gradually add half of the sifted flour while constantly stirring.

Step 3

Remove from heat. Let it cool slightly. Then gradually add the sifted flour (0.5 part), stirring continuously.

Step 4

Let it cool a bit longer, then add the egg and the remaining flour. Knead the dough on a board. If necessary, add a little more flour.

Step 5

Wrap the prepared dough in plastic wrap and place it in the refrigerator for 2 hours (it can be kept for a day or more). Remove from the refrigerator. Roll out the dough into a thin sheet.