Pepper Cookie Piparkukas

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 oz
• Activated Baking Soda 0 oz
• Salt to taste
• Chicken Egg 1 piece
• Sugar 5 oz
• Water 5 fl oz
• Kvass wort 0 fl oz
• Honey 5 oz
• Butter 0 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.

Step 6

Cut out using a cookie cutter, place on a baking sheet lined with parchment paper, and bake at 355°F for 6 to 10 minutes (depending on thickness).