Traditional recipes

Spiced Pepper Biscuits recipe

Spiced Pepper Biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

A traditional Icelandic Christmas biscuit, which tastes absolutely fantastic. The dough needs to chill overnight, so you need to plan ahead of time.

47 people made this

IngredientsMakes: 36 biscuits

  • 275g butter, softened
  • 250g caster sugar
  • 260g golden syrup
  • 2 small eggs
  • 375g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper

MethodPrep:30min ›Cook:10min ›Extra time:8hr chilling › Ready in:8hr40min

  1. In a large bowl, cream butter and sugar. Stir in golden syrup and eggs; cream well. Sieve together flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, ginger and pepper. Add dry ingredients to the butter mixture and mix until smooth. Refrigerate dough overnight.
  2. Preheat oven to 180 C / Gas 4.
  3. Roll out dough to 5mm thickness. Cut out biscuits with a 5cm round biscuit cutter. Place at least 2.5cm apart on a baking tray and bake for 8 to 10 minutes in preheated oven.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (45)

by drangey

This is my 18 year old son's absolute favourite cookie recipe. I note that the recipe has changed from 1 cup corn syrup to 3/4 cu syrup since I first printed it. This works better. The dough is sticky. Instead of rolling it, I drop it from a small scoop. It spreads into a nice circle. Much easier as well.-13 Nov 2005

by evoleschre

I loved these cookies and so did the people who tried them. The spices are great, though I don't understand why they're called pepper cookies as there is barely any pepper nor can I taste the pepper. I will definitely make these again.Modifications: As someone else suggested, I added about 1/4 cup additional flour. Also, since I hate rolling out dough, I rolled the cookies into balls and then flattened them with the bottom of a glass (another helpful suggestion I found here!) However, instead of using flour to make the glass not stick, I used a bit of water - so that the cookies wouldn't be tougher with added flour. It suggested to bake the cookies for 8-10 minutes I think, but I found that about 14 minutes was perfect for me.-01 Apr 2004

by EBLIZZARD

These are great cookies! The dough was sticky but after having it in the fridge overnight and rolling with flour it wasn't bad. Tastes sort of like a mild gingerbread with a peppery kick. I will definitely be making these at Christmas (served with a little mulled wine)-04 Aug 2002


Norwegian Pepperkaker Gingerbread Biscuits Recipe

As a variation to the regular cinnamon-spiced Christmas cookies, I thought I’d make these Norwegian Pepperkaker Gingerbread Biscuits instead. I was recently at a Norwegian cooking class with Signe Johansen and she made these amazing biscuits for us. I remember tasting these light, crispy and spicy biscuits and really wanted to try making it myself.

Pepperkaker biscuits are made by every family during Christmas in Norway and everyone has their own recipe. It used to be made with black pepper and I thought that would be a bit overwhelming but I used a little bit to the recipe too. I looked at a few other recipes but not all the recipes seem to use pepper.

I found 2 recipes from Ocado and MyLittleNorway and used a combination of both of them to make my version of the Pepperkaker biscuits.

I used a heart shaped cookie cutter but you can use these snowflake cookie cutter or these star shaped cookie cutter or even the traditional gingerbread men for a more festive cookies.

I made a batch for my Norwegian friend and she thought that they were quite good and not as sweet as most of the shop-bought ones. I’d urge you to give this very easy recipe a try.

This delicious dark and spicy Norwegian Pepperkaker Gingerbread Biscuits will be on your Christmas baking list every year once you’ve made these once.

Do you have a favourites Christmas cookie recipe?


Spiced Honey Butter

  • 2 sticks unsalted butter, softened to room temperature
  • 2 tablespoons honey
  • 1 teaspoon sea salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Ground Cayenne Red Pepper

Key Products


Spiced biscuits

A friend, Sue Plant, made something similar for Christmas and, since I think they’re great in winter, I asked her for the recipe. She adapted hers from a recipe she found on the web, and I’ve adapted it again. They’re almost like pfeffernüsse (German spicy nut biscuits).

Preparation

Cooking

Skill level

Ingredients

  • 150 g unsalted butter, softened
  • 190 g dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 270 g plain flour
  • 50 g almond meal
  • ½ tsp baking powder
  • 1½ tsp ground black pepper
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time allow to cool completely

Using an electric mixer, cream the butter and sugar until pale and fluffy, then beat in the egg and vanilla. Stir in the flour, almond meal, baking powder, all the spices and ¼ tsp salt, then continue stirring until the dough just comes together.

Preheat oven to 180°C. Roll 3 tsp dough into 32 balls, about the diameter of a 20 cent piece, and place, about 4 cm apart, on oven trays lined with baking paper. Bake in the centre of the oven, swapping trays halfway, for 15 minutes or until lightly browned.

Transfer biscuits to a wire rack to cool slightly, then roll in icing sugar. Store in an airtight container for up to 4 days.


Spiced Finger Biscuits recipe

Ingredients
1 x 390 g Ina Paarman’s Chocolate Chip Cookie Mix
2 – 3 t (10 – 15 ml) mixed spice
¼ t (1 ml) ground black pepper
125 g butter at room temperature
1 extra large or jumbo egg at room temperature

How to
Remove the chocolate chips from the pack and reserve for another use.

Add mixed spice and black pepper to the dry mixture.

Mix cookies according to package instructions.

Bring the dough together and form into a rough salami shape. Fold a length of baking paper in half, unfold and position the dough on the centre fold. Cover and hold the bottom with your left hand while pushing the top paper layer against the dough to form a neat roll (see pic).

Use a rolling pin and lightly flatten the dough roll to about 2 cm thick. Refrigerate for ± 45 minutes. Adjust oven rack to one slot above middle shelf. Preheat oven to 180°C and line two baking trays with baking paper.

Remove the dough from the fridge and cut on the diagonal into 5 mm slices.

Place finger biscuits on the lined baking tray.

Bake for 10 – 12 minutes, until golden brown. Remove baking tray from the oven and leave biscuits on baking tray to firm up before gently lifting them onto a cooling rack.

Allow biscuits to cool down completely before storing in an airtight container.


15+ Melt-in-Your-Mouth Biscuit Recipes

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This casserole is meaty and cheesy and moist and savor𠅊ll at the same time! You might have to practice self control for this one, because it&aposs hard to stop eating once you&aposve started!

Greens, Eggs & Ham Biscuits

It may sound like something concocted by Dr. Seuss, but this breakfast biscuit sammie is all us. For this recipe, top homemade or store-bought biscuits with tasty ingredients like collard greens, Canadian bacon, and fried eggs. Yum!

Berry & Thyme Cobbler

Creamy, thyme-y biscuits serve as a substitute for crust in this heavenly picnic dessert. The flaky dough beautifully complements the berry filling, but we wouldn&apost judge you if you forewent the fruit and just snacked on the biscuits.

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Rob Newton&aposs Fluffy Buttermilk Biscuits

From the name of these biscuits alone, you know they&aposre gonna be good! These get their fluffy texture from melted butter, rather than the frozen butter most biscuit recipes call for. Give them some extra flavor with flaky salt sprinkled on top.

Black Pepper & Parm Biscuits

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Cheesy and a little spicy—just the way we like it. These peppery biscuits are simple, but they&aposll never fail to satisfy dinner guests. Be sure to serve &aposem warm!

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As far as loaded biscuits go, these ones take the cake. Not only are the biscuits themselves made with chicken, but the gravy dip contains bacon bits and cayenne pepper. So. Much. Flavor!

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If you&aposre in the mood for something indulgent, look no further than this dessert-ified take on classic southern biscuits and gravy. Make it once, and you&aposll be craving it for the rest of the week.

Celery-Gruyere Drop Biscuits

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WHAT ARE CHAI SPICES?

&ldquoChai&rdquo literally means &ldquotea&rdquo in Hindi. In India, chai isn&rsquot just a type of tea&hellipit is tea!

Here in America, chai refers to a spiced, milky black tea. The spices usually include green cardamom, ginger, cinnamon and black pepper. Sometimes other spices such as cloves or star anise are used as well.

I love chai and like to use chai spices to flavor all sorts of baked goods, such as Maple Chai Cinnamon Rolls and Chai Spiced Candied Nuts.

Pretty much anything that would be good with cinnamon would be good with chai spices. I even have a recipe for Chai Spice Blend that you can mix and keep on hand any time you want to add some chai flavor to your recipes.


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These were very tasty and rich. But 3.5 cups of flour is a loaf of bread not a pan of biscuits cutting the recipe in half yields enough for six. However, the cayenne pepper is quite spicy. I love spicy Mexican and Thai food but I would not increase the amount of cayenne. Anyone who doubles or triples this amount of pepper must be using paprika!

I'm always nervous mentioning substitutions because some reviewers get so upset at deviation from the recipe, but here goes: Tripled the cayenne and thought the amount of spice was perfect. Used soy milk/champagne vinegar to replace buttermilk because that's what I had on hand. Used whole wheat flour and added four chopped scallions. End result? I'm pausing between my third and fourth biscuit to write the review. Oh yeah, recipe made 12 large biscuits if Iɽ gone with nine they would have been enormous.

This recipe was good but the cayenne flavor was weaker than I would have liked.

These were very tasty -- I was not disappointed. However, maybe I'm a traditionalist, but I think I like regular buttermilk biscuits better. As much as I enjoyed these, I don't think Iɽ make them again.

Ditto the other reviewers this is a fab recipe. I also added extra cayenne pepper, but used less cheese as not enough on hand, and they were still wonderful. They also freeze/reheat well. Certainly makes more than 9 biscuits.

Excellent biscuits. Very moist with a good kick. Didn't have buttermilk so used vinegar and milk - had to use red wine vinegar since it's what I had - worked out fine.

The only warning that I have about these absolutely delicious biscuits is that they do NOT make 9 - they made 24+ for me, and I had doubled the recipe, so does anyone want to come over for a nice hot biscuit?

My husband & I love these biscuits! I am still trying to figure out in what world this recipe only makes 9 biscuits, but we eat quite a few of them when we make this old favorite. Easy, cheesy goodness!

These are the best biscuits I've ever made, and everyone I've shared them with agrees: even with a little more spice they are incredible. Definitely serve with chili or hot vegetable soup for dipping


You will need

Biscuits

1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
2 – 3 t (10 – 15 ml) mixed spice*
¼ t (1 ml) ground black pepper
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature

Cottage Cheese Dip

2 x 250 g creamed or smooth cottage cheese
¼ cup (60 g) sugar
½ t (2.5 ml) ground nutmeg (or to taste)
½ t (2.5 ml) ground cardamom (or to taste)
1 cup (250 ml) fresh cream
½ cup (125 ml) flaked coconut, lightly toasted (optional)
grated nutmeg

Method

Spiced Biscuits

Remove the chocolate chips from the pack and reserve for another use.

Add mixed spice and black pepper to the dry mixture.

Mix cookies according to package instructions.

Bring the dough together and form into a rough salami shape. Fold a length of baking paper in half, unfold and position the dough on the centre fold. Cover and hold the bottom with your left hand while pushing the top paper layer against the dough to form a neat roll (see pic).

Use a rolling pin and lightly flatten the dough roll to about 2 cm thick. Refrigerate for ± 45 minutes. Adjust oven rack to one slot above middle shelf. Preheat oven to 180°C and line two baking trays with baking paper.

Remove the dough from the fridge and cut on the diagonal into 5 mm slices.

Place finger biscuits on the lined baking tray.

Bake for 10 – 12 minutes, until golden brown. Remove baking tray from the oven and leave biscuits on baking tray to firm up before gently lifting them onto a cooling rack.

Allow biscuits to cool down completely before storing in an airtight container.

Cottage Cheese Dip

Beat cottage cheese, sugar, spices and cream until smooth. Taste and add a little more spices if you prefer.

Just before serving top with toasted coconut flakes, sprinkle with a touch of grated nutmeg and serve with Spiced Finger Biscuits.

It is best to toast the flaked coconut on a tray in the oven. Preheat the oven to 180°C and toast for ± 5 – 10 minutes.


  • 100g/3½oz plain flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • ½ tsp baking powder
  • ½ tsp salt
  • 50g/2oz soft brown muscovado sugar
  • 1 tbsp whole milk
  • 75g/2½oz butter
  • 2 tbsp candied peel, finely chopped , to garnish (optional)

Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.

In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined.

Using your hands, bring the mixture together as a dough.

Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.

Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using.

Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve.