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Archive for December, 2009

the king’s peppercakes

The King’s Peppercakes


The first time I tasted one of these, I decided that this was by far the best cookie I had ever eaten. A friend from Norway had sent it to me for the holidays, along with a hand-drawn card. When I inquired about the recipe, she referred me to her mom, who was more than happy to share! Like most European recipes, everything was in metric, with many ingredients listed by weight, not volume. I have reworked her original recipe just for you, and I’ve included standard US measurements. I hope you will enjoy your first bite as much as I did!


9 c. flour

1 t. baking soda

1 # (4 sticks) butter, softened

1 1/3 c. heavy cream

2 ½ c. sugar

¾ c. molasses

¾ c. corn syrup

2-3 T cinnamon

2-3 T ginger

1 t. pepper

1 egg

additional flour

  1. Mix the baking soda in with the 9 cups flour, and work the butter in with your fingers.Whip the cream until well thickened. Add the sugar, molasses, corn syrup, spices, and egg.Whip the cream until well thickened. Add the sugar, molasses, corn syrup, spices, and egg.
  2. Whip the cream until well thickened. Add the sugar, molasses, corn syrup, spices, and egg.
  3. Gradually add the flour mixture to the cream mixture, and work together well; it will take quite a lot of kneading if done by hand. When well combined, cover and refrigerate overnight.
  4. Flour your work surface and rolling pin. You’ll probably need at least 2 more cups. Divide the chilled dough into workable parts, kneading hard, and rolling out thinly on a floured surface. If dough is too sticky to roll out, add more flour a little at a time. Cut out shapes (hearts and stars, or whatever you want!) using cookie cutters, or knife and stencil.
  5. Bake at 450°F for 6-8 minutes.
  6. Enjoy!

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