How to Make Delicious Spicy Pepper Cookies

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@mariaroquavega5664]

Intense.....yup that sounds just about right for this channel.... You're a true artist Charlie!

[@hollish196]

I have had pfeffernusse many times, but never "pepper people" cookies. They look wonderful.

[@ginkamuyumba67]

Charlie, I am sooooo glad I've found your channel! I've been baking bread since Covid, using enriched dough as well, but it's been always no-knead, all purpose flour 2h breads with no regard to room temp or dough temp, always using lukewarm water and no preferment. Cold fermentation is something I'm familiar with, for foccacia and enriched breads. So I am learning a huge deal from you. I just made your improved basic white bread, kneaded by hand, followed all the instructions, pre-shaping (new to me) etc. It came out great, I was proud of myself! I've been watching your videos for a week now, so much important information, so beautifully and concisely presented. Your video for Koledna pitka warmed my heart ( I am Bulgarian living in France). I am very thankful for your videos, please keep teaching us and God bless you! Happy holidays to you and yours! I will be trying soon the pepper cookies. If you permit, which one is your home country? All the best!

[@ChainBaker]

Wow, thank you so much for the kind words! I'm happy for your baking success and that you are enjoying the process :) Happy holidays! I'm from Latvia originally 😎

[@Quibus777]

Nice! In The Netherlands there are pepernoten"pepper nuts or little round biscuits, and I make a spicemix that is really close to yours to make them/ First time I read a non Dutch person talk about pepperX and using the same spice mix, nice!

[@lisaboban]

I LOVE cardamom in baking so I can't wait to try this out!

[@HarisJebrini]

One of my favorite things ever was paprenjaki from Croatia. More a short bread cookie. When I had a pop up I made a sugar cookie that combined a hint of Chinese five spice, red peppercorn and black peppercorn. I make those for Christmas now

[@spudnut00]

I love cardamom so this cookie dough will be resting in my fridge before the day is out. Thanks so much.

[@polythewicked]

That’s one of my favorite cookies. Even in normal ginger or molasses cookies, I always add black pepper. It adds such a nice bite.

[@mikeh4613]

Man this is by far the favourite youtube channel.... keep doing what you do !~

[@Anesthesia069]

I looks forward to trying these. I really enjoyed black pepper in a sweet cake I had at a medieval festival once. We love gingerbread, so I am sure we will love pepper cookies, too.

[@mariaroquavega5664]

Oh how wonderful!! Very interesting and beautiful....! I can't wait to make these!

[@alysoffoxdale]

Interesting! I'm guessing this is how Swedish Pepparkakor got their name, despite not haivng pepper in any of the recipes I pulled up in a quick-n-dirty search! I will probably try these someday because I do like foods that bite back, but since I'm not fond of the pepper that's in more traditional and authentic chai masalas, I'm not sure how much I'll like them.

[@violetparker8505]

Was waiting for these recipes from you . Another wonderful recipe thank you so much. Do upload gingerbread cookies.

[@t-w-n]

Amazing recipe, thank you so much! Savoury spices in baking are super underrated... As for the egg, I usually use chickpea water instead of egg whites and flax seeds ground to an absurdly fine granulation instead of whole eggs when baking for people with allergies or vegans. The flax in particular should work well in this recipe, since the slight shift in texture it tends to cause (a hint of a strange, dusty/chalky-dry mouthfeel, I'm struggling to describe it in english) will be covered by the molasses in the dark sugar and the spices being hygroscopic (keen to cling to water)! On an unrelated note: I haven't worked with this particular dough, but I have used similar ones. For rolling, I recommend a pasta roller, that will work surprisingly well as long as the dough isn't too warm! When baking recipes like these, could you show the sound the cookies make when you snap them? Not even "for reference", just because that would be super satisfying

[@ChainBaker]

Cheers for the useful tips! I am planning on starting to record some sounds. My home is quite noisy though so we'll see how that goes 😅

[@Jeepy2-LoveToBake]

Baked and decorated these cookies today - I used two sizes of cookie cutters (cut 15 regular and 30 small) and also two piping tip sizes to match the cookie size. I just tried one, attacked it by biting off the head first - 😋very unique flavors, ending with notes of black pepper and a bit of heat. I rather like this cookie. I did add some ground ginger to add some zing to the flavor combination. Thank you for sharing this recipe - I think I make this recipe even after the holidays - just not decorated - now I recall why I don't "do" gingerbread man cookies - a lot of decorating!!! 😉 Photos have been posted on "Charlie's Baking Buddies".

[@mackdog3270]

Interesting stuff! I watched a documentary on ginger bread making in eastern Europe, and it was similar to this recipe. Though I think they used rye flour. I personally appreciate a new approach to this cookie as i really don't like ginger in sweet recipes. I prefer it in asian cooking, and of course beer.

[@kayecramond3263]

I love adding pepper to my gingerbread. Def agree with using mortar & pestel. Really enjoy your Chanel. 😊

[@christinathompson1630]

Thank you, thank you, thank you. I will definitely try these tomorrow. You responded so quickly to my question. You are a star!!!

[@ChainBaker]

✌️😎

[@ЛюдаБурцева-й7с]

Вкусно! Спасибо шеф! 👍👍👍 Delicious! Thanks chief! 👍👍👍

[@JoeKaye959]

I have one question: how do you manage control your weight baking all of those delicious breads ?

[@ChainBaker]

I don't eat as much of them as it may seem. And I work out 3 - 4 times a week 😅

[@terbhang]

And aren't you also a chef? Just being on your feet for a full shift contributes terrifically to your metabolism. As a music teacher I spent 29 years standing behind a piano, jumping around....I noticed the loss of that crucial aspect of my physicality within a few months of changing careers. Keep on keeping on, everyone!

[@ChainBaker]

That's right. Chef by day and baker by night. I never stop 😅

[@lisaboban]

Thank you for the great recipes!

[@ChainBaker]

Thank you! :)

[@cceeerrff4678]

im from latvia and pepper cookies (in my country language it is piparkukas if its interesting for someone) are my childhood comfort food

[@dnjs6524]

i made today this cookies. really easy and delicious!

[@jp240]

Lovely recipe. I admire your piping skills ! Look forward to trying these cookies soon.

[@ChainBaker]

Cheers 😎

[@AndyCandyZeroSugar]

When a few days ago I made gingerbread men cookies I'm a hundred percent sure that seeing this recipe beforehand inspired me to put in a healthy amount of chili pepper powder. I love spicy food, and the heat could be felt even in the dough. It was also after many years that I baked anything, and it was your list of awesome recipe videos that came to my mind of what to make next in the future. Been interested in trying out your yeasted pancakes as well, so I might just make that next time. Thank you for your quality and fun to follow videos! I hope you are having a peaceful, happy holiday season, and I'm looking forward to seeing what treats you'll be making in the next year as well! Greetings from Hungary.

[@ChainBaker]

Happy Holidays to you, Andy! 🎅

[@AndyCandyZeroSugar]

@@ChainBaker Thank you Charlie! And I treated myself to your yeasted pancakes for lunch today, and they are heavenly!

[@koubenakombi3066]

Cool! Thank you!

[@mohammadaboohosseinitabari4454]

These look gorgeous😍😍😍

[@Jeepy2-LoveToBake]

Oh, so very cute! - look at those happy "not" gingerbread men!! Question - you mention Baking Soda in the video but the website shows Baking Powder? Please advise. That being said - I hope to bake these cookies today - thank you for sharing! ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 123K subscribers and continue to grow each week!!!! 🤩🤩🤩 As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (182 members strong, sharing over 1000 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣

[@ChainBaker]

It's soda. My bad 😅

[@Jeepy2-LoveToBake]

@@ChainBaker thanks for the quick reply- will update my printed copy

[@corryhinckley6103]

Ooh, I made something called Pfeifferneuse as a kid for a school project ( not sure of spelling of that) and they were so good. I think the spices were similar. I wonder if pink peppercorn would be cool added to these since it has a nice floral smell. Thanks for posting another great recipe. 💫

[@ChainBaker]

Pink peppercorns would work really well! 😉

[@CornbreadAndChopstix]

Wow, yum 🤤 these are right up my pathway of ...must try! Thank you!!

[@bonnie5601]

Can’t wait to try these!!!! Hope all is well with you!

[@ChainBaker]

🙏

[@margritkaminsky1470]

Thank you.

[@RolloTonéBrownTown]

1:30 "you can use ground spices if you want" As a semi experienced baker, I can say this is a dangerous game to play. You should try to get whole spices at all times. Powdered ginger is acceptable though as it really depends on which spice in PARTICULAR.

[@TheOnlyPixelPuncher]

looks awesome, we'll try them!

[@jubbe063]

My variant Gingerbread cookies Ingredients The recipe applies to 150 pcs whipped cream 1½ dl Ground ginger 1 tablespoon Ground cinnamon 1 tablespoon Ground cloves ½ tbsp Ground cardamom ½ tbsp Bicarbonate 1 tablespoon Flour 10 dl Do this • Place butter, syrup and sugar in a saucepan. Heat until everything has melted. Pour the mixture into a food processor. • Add cream and spices, stir. • Mix bicarbonate and flour, stir it into the batter. Work together into a fairly loose dough. Let the dough rest in the fridge for about 1 day. Prepare the dough 1 hour before baking. • Set the oven to 200° C. • Roll out the dough thinly on a floured workbench and take out gingerbread cookies with measurements. Place them on trays with baking paper and bake in the middle of the oven for about 5 minutes. Let the gingerbread cookies cool on the tray.

[@ChainBaker]

😎👍

[@jonscot8393]

Pepper in Coffee was a secret the NZR staff use to make for commuters.

[@AnthonyLeighDunstan]

Similar to the Dutch pepernoten (of kruidnoten) cookies which from the dough you can make into any shape - only pepernoten is made from the traditional Dutch spice mix Speculaas which contains ginger powder… so they’re still kinda gingerbread.. Now living in the Balkans and with similarities to our Dutch heritage, I feel like we should make these tomorrow! 😂

[@RolloTonéBrownTown]

Cardamom mmm classic Chain Baker

[@ChainBaker]

You know me well 😁

[@RolloTonéBrownTown]

@@ChainBaker Correct.

[@garenio]

Piparkūkas are always a crowd pleaser!

[@ChainBaker]

😁

[@zainabtohara3677]

Good morning Charlie, I am writing from South Africa, firstly I hope you are well. Thank you very much for sharing your knowledge for baking. My family and I love to watch your clips. My 2 year old calls you the baker and he has his hands full with dough making since we started watching your videos. Some of the terminologies are also rubbing on as well. So much appreciated. I have a couple of question that I would like ask: 1. I would like to request for a formula for making a sourdough bread, by formula I mean a baker percentage for breads made using sourdough starters. And if you have done such video please direct me where to find it. 2.Which flour can be knead and which ones are only suitable for no kneading method 3. Can you make bread from spelt only flour using a sourdough starter 4. Which flours are not suitable for bread making 5. If you want to add fresh or dry fruits to the dough when is the best time to do so during dough preparation Thanks in advance '

[@ChainBaker]

Hey Zainab! I'm great. Hope you're doing well too. Sorry for the late reply 😅 1) How to convert a recipe to sourdough - kzbin.info/www/bejne/a5KXg6R-rq5goac 1.5) How to convert a recipe to preferment - kzbin.info/www/bejne/qIO5ZIJsbddsapY 2) Any wheat flour can be used in breadmaking. Try getting one with the highest protein content and you'll have no issues. No knead method works best with higher protein (stronger) flours. But any recipe can be adapted to use weaker flour too. Just use less water. 3) Certainly. It's just another type of wheat. Spelt flour is weaker, so you may want to use less water in such a recipe. 4) Depends on which kind of bread you are making. If it's supposed to be glutenous and make a freestanding loaf, then wheat or spelt should be used. If you're making a pan loaf, then most flours can create some kind of bread. Even if it resembles a cake in technique and shape in the end. I mostly use wheat, rye, and sometimes spelt for pretty much every recipe. 5) This also depends on the bread. Sometimes you can knead those ingredients in. Sometimes it would be better to fold them in during bulk fermentation. Soakers - kzbin.info/www/bejne/m3mQe5SrgNRjsNE Folding - kzbin.info/www/bejne/ZoGbY5WHeb-Gd6c

[@zainabtohara3677]

@@ChainBaker thanks for the information really helps

[@timmy2272]

You're awesome 👌

[@ChainBaker]

🤩

[@s.d.7686]

Is it possible to convert this recipe into cups, tablespoons, and teaspoons?

[@ChainBaker]

Probably. But we don't measure by volume here so you will have to convert it yourself. Google does a pretty good job with that. I would suggest getting a 3$ pair of scales to save you time in the future ✌️

[@Vessi97]

Mmm

[@adangarcia5417]

Looks good! Can you make chocolate chip cookies? Cheers.

[@ChainBaker]

I might do it someday. I'm not much of a cookie lover though 😄

[@JeanPaulB]

I don't suppose it would be good to bake them stacked like that? xD

[@ChainBaker]

That would be an awesome shortcut, but I doubt it would work. The lower ones would sweat and take longer to bake too.

[@edi9892]

AFAIK, most _ginger_ breads don't have any ginger inside. Just like Coca-Cola no longer has cocaine..

[@philip6502]

Could you expand on the `no ginger' statement please?

[@ChainBaker]

Every time I've had them they've been full of ginger. That's usually the dominant flavour which I really dislike personally.

[@edi9892]

@@philip6502 I don't have a statistic, but have you ever seen ginger in the list of ingredients? I haven't. My guess is that it would decrease the shelf life just like raisins do.

[@edi9892]

Dude. Go easy on that spice! It's gonna give you a huge headache! Seriously, I just cooked it and saw that it's supposed to be no less than 16 frigging grams of spices. Both cloves and cinnamon are at least for me spices I can get sick of if overdosing. Else, pretty solid in terms of taste and consistency. Plus, super fast to make (if you're just making it without decorations).

[@ChainBaker]

Only if my greedy ass would eat all of them I'd imagine 🤣 There's less than 0.5g of spice per cookie which is negligible.

[@edi9892]

@@ChainBaker Not for me! If I eat like 5 cinnamon stars, or one dish with a dozen cloves, I'd get feverish and get a bad headache!