These little gems have a lovely spicy character to them from not just traditional baking spices, but also black pepper.  These are a great addition to a cookie tin mix.


  • 6 Tbsp 90 mL honey

  • 6 Tbsp 75 g granulated sugar (caster sugar)

  • ¼ cup 50 g packed dark brown sugar

  • ¼ cup 60 g unsalted butter, melted

  • 1 large egg

  • 1 egg yolk

  • 2 cups 300 g all-purpose flour (plain flour)

  • ¾ tsp 4 mL baking soda

  • ½ tsp 2 mL EACH of ground cinnamon, cardamom, anise seed, allspice, clove, and black pepper

  • ¼ tsp1 mL salt

  • icing sugar, for rolling the baked cookies


  • 1.

    Preheat the oven to 325 ?F (160 ?C).  Line 2 baking trays with parchment paper.

  • 2.

    In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense).  Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each.  Bake for 14-16 minutes until the cookies are lightly browned.  Cool the cookies on the tray and then roll them in icing sugar to coat them completely.

  • 3.

    The cookies will keep up to 5 days in an airtight container.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 301kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 42g
  • Sugar 28g
  • Sodium 136mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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