Peperkoek/Ontbijtkoek (Gingerbread)

Ontbijtkoek is literally breakfast cake and eaten at breakfast spread with butter. Ontbijtkoek/kruidkoek/peperkoek are names used interchangeably and each family has their preferred name. I have named this plainer recipe Ontbijtkoek and the peperkoek recipe is the richer version made with more honey and rye flour.
Servings 0

Equipment

  • Square profile loaf tin with lid or otherwise a standard loaf tin with foil to cover. You may need to scale up these ingredients to suit your loaf tin. My square profile tin uses 50% more batter than the quantities show here.
  • Baking paper to line the loaf tin.

Ingredients
  

  • 100 ml Water
  • 30 g Honey
  • 2 Tbsp Peperkoek spice or Speculaas spice mix
  • 2 Eggs
  • 250 g Dark brown sugar
  • 3 tsp Baking powder
  • 250 g Self-raising flour
  • Butter to grease the loaf tin

Instructions
 

  • Preheat the oven to 180ºC (170ºC fan oven) and grease a loaf tin with butter – especially the 4 corners and line with baking paper. This is essential for lifting out after baking.
  • Combine the water, honey, eggs, spices and brown sugar in a bowl. Add flour and mix thoroughly.
  • Transfer the batter into the lined loaf tin. Fill to about half to no more than two-thirds as this will rise during baking. Cover with lid. Bake for 50 to 60 minutes. Test with a skewer
  • Transfer to a cooling rack then wrap in foil to get the typical sticky edge. Wait 5 days before starting to eat.
  • Slice and spread with real butter
Tried this recipe?Let us know how it was!
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