"Black pepper soft gingerbread cookies Prep 5 min Chill 1 hr Cook 50 min, plus cooling Makes 10-12 520g plain flour, plus extra for dusting 8g cocoa powder 8g ground ginger 3g ground cloves 5g ground cinnamon 3g aleppo pepper 4g coarsely ground black pepper 7g table salt 3g bicarbonate of soda 225g soft unsalted butter 175g caster sugar 1 large egg (60g) 77g treacle 77g pomegranate molasses 40g golden syrup For the icing 120g icing sugar 30g water"
"Whisk the first nine ingredients in a bowl and set aside. Either in the bowl of a stand mixer or using a handheld mixer, beat the butter for a few minutes until light and creamy. Scrape down the bowl, add the sugar and mix for four minutes more, until properly whipped. Add the egg and mix in well."
"Shape the dough into a rectangle, then wrap in clingfilm and refrigerate for an hour. Take the dough out of the fridge and let it sit for five to 10 minutes. Lightly dust the dough with flour, then roll it out so it's roughly a third of an inch/1cm thick. Use cookie cutters to stamp out whatever shapes you fancy gingerbread people, say, or you could even use a patterned roller."
A recipe for soft gingerbread cookies combines warm spices with aleppo and coarsely ground black pepper to counterbalance holiday sweetness. The dough uses plain flour, cocoa powder, ground ginger, cloves, cinnamon, salt and bicarbonate of soda. Wet ingredients include soft unsalted butter, caster sugar, egg, treacle, pomegranate molasses and golden syrup. The method instructs whisking dry ingredients, creaming butter and sugar, incorporating the egg and syrups, then combining into a dough. The dough is chilled, rolled to about 1cm thickness, cut with cookie cutters, and transferred to a baking tray for baking and icing.
Read at www.theguardian.com
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