Pepper Nuts - Cookies
Ingredients
wet
- 250 g (9 oz) butter
- 250 g (9 oz) brown sugar
- 1½ dl (½ cup) whipping cream
- 1 teaspoon fresh grated ginger (or ½ teaspoon dried)
dry
- 500 g (18 oz) flour
- 1 tsp cinnamon
- 1 tsp grated white pepper
- 1½ tsp cardamom
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
Directions
Mix the wet ingredients.
Mix the dry ingredients.
Knead the dry and the wet ingredients into a solid and uniform mass.
Divide in 8 equal parts by cutting in half and then cut those in half, etc.
Roll each portion into a long thin roll. Approximately 1 cm (½ inch) thick. Cut them out in pieces of ½-1 cm (1/4 inch -1/2 inch). They should be smaller than you think.
Put the pieces onto baking paper on a baking pan.
Flatten them slightly, so they all have the same thickness. That will make them bake evenly.
Bake at 200°C (390°F) degrees convection for 8-12 minutes. Until they start to get a golden edge.
Notes
It's a pretty tough dough that it is easier to knead with a mixer.
If you make half a portion you can pour it all into a food processor and mix it that way.
These cakes are a great way to find out how uniformly your oven it bakes. It can be seen immediately on their color. Rotate the baking pan if need be. Or just rearrange the cakes with a palette knife.
