Spicy gingerbread with ginger and black pepper
This recipe has an extra spicy zing because of the use of freshly grated ginger and black pepper!
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Even though I enjoy making the most intricate pastries, my “go to” holiday favourites are always the ones with simple, flavourful ingredients. This is my absolute favourite gingerbread recipe! It bakes up with a wonderful crunch, and has an extra spicy zing because of the use of freshly grated ginger and black pepper. Some of my most cherished holiday memories are of making and decorating gingerbread houses with my niece and nephew. I can’t wait to do it again this Christmas season!!!
Ingredients
½ lb
unsalted butter, at room temperature
2 cups
white sugar
6.5 tbsp
grated fresh ginger
2
whole eggs
125 ml
molasses
1 ½ tsp
white vinegar
1 tbsp
white pepper
½ tbsp
baking soda
1 ½ tsp
ground cinnamon
Instructions
1. Mix the grated ginger, butter and white sugar in an electric mixer with the paddle attachment until thoroughly combined. Do not overmix or incorporate too much air, as this will cause the cookies to spread too much in the oven.
2. In a separate bowl, mix together the eggs, molasses and vinegar with whisk.
3. Slowly add the egg mixture into the butter/sugar/ginger in a steady stream until fully incorporated.
4. In another bowl, sift together the flour, pepper, baking soda and cinnamon. Add this all at once into the dough and mix just to incorporate. Refrigerate at least one hour before rolling. Cut into desired shapes and bake at 375 F for 10-15 minutes or until golden brown.