Pepper cookies piparkukas
6 servings
30 minutes
Recipe from Taras Kirienko, chef of the wine bar Touche.
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, put the sugar in a saucepan and melt it until caramel forms. When the caramel is a rich color, gradually add water and kvass wort. Mix, add honey, and boil.
- Black peppercorns: 4 pieces
- Coriander seeds: 4 pieces
- Ground cinnamon: 1 teaspoon
- Nutmeg: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground cardamom: 0.1 teaspoon
- Ground cloves: 0.3 teaspoon
- Wheat flour: 450 g
- Baking soda: 2 g
- Salt: to taste
- Sugar: 150 g
- Water: 75 ml
- Kvass wort (concentrate): 25 ml
- Honey: 150 g
2
Add cubed butter, 1 tablespoon of cookie spices and mix into a homogeneous mass. Remove from heat. Let it cool slightly. Then gradually add the sifted flour (0.5 part), stirring constantly.
- Butter: 50 g
- Spices: 1 tablespoon
- Wheat flour: 450 g
3
Remove from heat. Let it cool a bit. Then gradually add the sifted flour (0.5 part), stirring constantly.
4
Let it cool a bit more, then add the egg and the remaining flour. Knead the dough on the board. If necessary, add a little more flour.
- Chicken egg: 1 piece
- Wheat flour: 450 g
5
Wrap the prepared dough in plastic wrap and place it in the refrigerator for 2 hours (can be for a day or more). Take it out of the fridge and roll the dough into a thin layer.
6
Cut out with a mold, place on a parchment-lined baking sheet, and bake at 180 degrees for 6–10 minutes (depending on thickness).